Dave Lieberman's penne with spinach?

Question

I saw him make it several months ago. It had ricotta cheese and frozen spinach and was meatless. I wanted to make it tonight but I can't find the recipe on the Food Network. Does anyone have it or something similar?

Christopher thank you! That's it! I thought it was penne and that's why the search I did on the food site didn't work. Thank you, thank you!!

Answer 1

Here ya go..........Enjoy!!!

Baked Ricotta and Spinach Rigatoni Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: Frozen Pantry







This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.


1 pound rigatoni
1 tablespoon olive oil
4 tablespoons butter
1 large shallot, minced
2 cloves garlic, pressed
1/4 cup all-purpose flour
1/2 cup white wine
2 cups milk
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs, lightly beaten
8 ounces smoked or fresh mozzarella, grated

Preheat the oven to 350 degrees F.
Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.

To make the bechamel sauce:
Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.

Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.




There is also one on the FoodTV network that is one for a Spinach and Ricotta Calzone, meatless........

Spinach and Ricotta Calzone Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: Pantry Pizza Party







Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
5 ounces frozen chopped spinach, thawed and squeezed of excess water
1 cup whole milk ricotta cheese
1 small ball fresh mozzarella, grated
3/4 teaspoon kosher salt
5 grinds black pepper
Coarse cornmeal, for dusting baking sheet
2 tablespoons olive oil


Preheat oven to 450 degrees F.
Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.

In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.

Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.

Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.

Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.



Basic Pizza Dough:
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

In a large mixing bowl, whisk together flour and salt.

With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

Yield: 2 dough balls


Hope this helps, and enjoy!!!! Oh, and if you don't want to make the pizza dough, most pizza joints with sell it by the pound to ya.....Enjoy!!!

Christopher

Answer 2

I didn't see the show but have a look at this page to see if you can find what you need. Do your own search in the box if none of these were right.
http://web.foodnetwork.com/food/web/searchResults?searchString=spinach+penne&site=food&gosearch.x=0&gosearch.y=0&searchType=Recipe

Answer 3

you can try going to the site, they usually have the recipes from past shows on there, but I wouldn't know, I don't have cable tv