Spinach-and-Herb Pastatta might be just the main course you are searching for. One serving contains 487 calories, 24g of protein, and 21g of fat. This vegetarian recipe serves 8. If you have mezze penne pasta, eggs, garnishes: flat-leaf parsley leaves, and a few other ingredients on hand, you can make it.
Drain spinach well, pressing between paper towels.
Prepare pasta according to package directions.
Meanwhile, melt butter in a medium saucepan over medium heat; add shallots, and saut 5 minutes or until golden brown.
Whisk in flour until smooth; cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.
Whisk in ricotta and 1/2 cup Asiago cheese until smooth.
Whisk eggs in a bowl until frothy. Fold in shallot mixture, spinach, parsley, and next 3 ingredients. Stir in cooked pasta.
Sprinkle 1/4 cup Asiago cheese on inside rim of a lightly greased 9-inch springform pan.
Pour pasta mixture into pan.
Bake at 325 for 55 minutes to 1 hour and 10 minutes or until set.
Sprinkle with remaining 1/4 cup Asiago cheese.