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Spinach & fettuccini loaf
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulgent fettuccini loaf with prosciutto, mushrooms, and ricotta - a show-stopping crowd favorite!
Ingredients:
  • 60g butter
  • 10 slices prosciutto
  • 250g fettuccine
  • 200g cup mushrooms, sliced
  • 2 cloves garlic, chopped
  • 250g tub ricotta cheese
  • 100g baby spinach leaves
  • 250.00 ml shredded parmesan
  • 37.95 gm crumbed walnuts
Instructions:
  • Preheat your oven to 180C or 160C fan. Melt 20g of butter, then generously butter the base and sides of a 15cm x 25cm loaf pan. Next, line the pan with prosciutto, allowing the ends to drape over the edges.
  • Boil fettuccine in a large pot of salted water as per package instructions. Drain and transfer back to the pot.
  • In a hot medium frying pan, melt the remaining butter. Sauté the mushrooms and garlic until golden, about 5 minutes. Combine with pasta, ricotta cheese, spinach, parmesan, and walnuts, stirring well.
  • Transfer the mixture into the loaf pan. Arrange the rest of the prosciutto on top of the pasta. Fold the ends over to ensure the pasta is covered. Bake for 10 minutes or until set. Allow it to cool for 10 minutes before flipping it onto a platter. Slice the loaf and enjoy with a side salad.

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