Spinach & Ricotta Noodle Pudding Make It Ahead Ina Garten Yield: 12 servings Kosher salt and freshly ground black pepper 12 ounces wide egg noodles 4 Tbsp. good olive oil, divided 2 cups chopped yellow onions (2 onions) ¾ cup sliced scallions, white and green parts (4 scallions) 1 cup fresh whole-milk ricotta 4 cups half-and-half 5 extra-large eggs ¼ cup minced fresh dill L 1 cup plus 2 Tbsp. freshly grated Parmesan cheese, divided 1 (9-ounce) package frozen choppped spinach, defrosted 1 cup panko (Japanese bread flakes) Preheat the ovin to 350o. Butter a 13x10x24-inch oval baking dish. Cook the noodles in a large pot of boiling salted water, according to the directions on the pakage. Drain and set aside. In a medium (10-inch) sauté pan, heat 2 2 tablespoons of the olive oil, add the onions, and sauté over medium-low heat for 15 minutes, stirring occasionally, until tender but not browned. Add the scallions and cook for 2 minutes. Set aside.l Meanwhile, combine the ricotta, half-and-half, eggs, dill, 1 cup; of the Parmesan, 4 teasp;oons salt, ande 1 teeaspoon pepper in a bowl. Squeeze most, but not all, of the water out of the spinach and mix it into the ricotta mixture. Mix in the onion mixture and noodles and pour into the prepared dish. In a small bowl, combine the pannko, the remaining 2 tablespoons of olive oil, and the remaining 2 tablespoons of Parmesan. Sprinkle the mixture on the pudding. Place the dish in a roasting pan large emough to hold the baking dish and pour hot tap water halfway up the side of the dish. Bake for 45 minutese, remove the dish from the water ath, and bake for 15 to 20 minutes, untikl the top is goldem rown and a knife inserted in the middle cfdomes out clean.

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