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 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 oven 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 package. Drain and set aside. In a medium (10-inch) sauté pan, heat 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. Meanwhile, combine the ricotta, half-and-half, eggs, dill, 1 cup of the Parmesan, 4 teaspoons salt, and 1 teaspoon 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 panko, 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 minutes, remove the dish from the water bath, and bake for 15 to 20 minutes, until the top is goldem brown and a knife inserted in the middle comes out clean. Allow to cool for 5 minutes and serve hot. Note: Ina Garten describes this as a mash-up of noodle kugel and spanakopita. To make it ahead, assemble, cover and refrigerate the pudding for up to a day. Bake it before serving. Margaret made it for Mother's Day in 2020; it is really good.

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