Barefoot Contessa Spinach & Ricotta Noodle Pudding

This comforting and savory Barefoot Contessa Spinach & Ricotta Noodle Pudding blends the cozy feel of a classic noodle kugel with the herby, creamy flavors of spanakopita. Made with egg noodles, fresh ricotta, chopped spinach, dill, and a golden panko-Parmesan crust, it’s a crowd-pleasing side dish or vegetarian main. From start to finish, it takes about 1 hour and 25 minutes and serves 12. It goes beautifully with roast chicken, brisket, or a crisp green salad.

Barefoot Contessa Spinach & Ricotta Noodle Pudding Ingredients

• Kosher salt and freshly ground black pepper
• 12 ounces wide egg noodles, such as David’s
• 4 tablespoons 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 tablespoons freshly grated Parmesan cheese, divided
• 1 (9-ounce) package frozen chopped spinach, defrosted
• 1 cup panko (Japanese bread flakes)

How To Make Barefoot Contessa Spinach & Ricotta Noodle Pudding

1. Preheat the oven: Set your oven to 350°F and butter a 13 × 10 × 2-inch oval baking dish.
2. Cook the noodles: Boil egg noodles in salted water according to package directions. Drain and set aside.
3. Sauté the onions: In a sauté pan, heat 2 tablespoons olive oil. Add onions and cook for 15 minutes until soft. Stir in scallions and cook 2 more minutes. Set aside.
4. Mix the custard: In a large bowl, combine ricotta, half-and-half, eggs, dill, 1 cup Parmesan, 4 teaspoons salt, and 1 teaspoon pepper. Squeeze most of the water from the spinach and stir it into the mixture.
5. Combine and fill dish: Mix in the onion mixture and noodles, then pour everything into the prepared baking dish.
6. Top with panko crust: Mix panko, remaining olive oil, and 2 tablespoons Parmesan in a bowl. Sprinkle over the pudding.
7. Bake in water bath: Place the baking dish in a large roasting pan. Add hot water halfway up the sides. Bake for 45 minutes, remove from water bath, and continue baking 15–20 minutes until golden and set.
8. Rest and serve: Let the pudding cool for 5 minutes before serving hot.

Recipe Tips

• Don’t over-drain the spinach: Leaving a little moisture helps blend it evenly into the custard.
• Use whole-milk ricotta: It gives the pudding a richer, creamier texture.
• Prep ahead: You can assemble the dish a day in advance and refrigerate until ready to bake.
• Use a water bath: It ensures gentle, even cooking for a silky custard base.
• Let it rest: Allowing a few minutes before serving helps the pudding set for cleaner slices.

What To Serve With Noodle Pudding

This noodle pudding pairs wonderfully with roast meats like brisket or chicken, or as a side for holiday feasts. It also works well alongside roasted vegetables, a mixed green salad, or a bowl of soup for a cozy vegetarian meal.

How To Store Noodle Pudding

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Freeze: You can freeze the baked pudding in individual portions. Thaw in the fridge and reheat before serving.

Noodle Pudding Nutrition Facts

• Calories: 360
• Total Fat: 21g
• Saturated Fat: 9g
• Carbohydrates: 28g
• Sugar: 3g
• Protein: 13g
• Sodium: 540mg

FAQs

Can I use fresh spinach instead of frozen?
Yes, just sauté and drain it well before mixing it in.

What’s the best way to reheat it?
Cover and reheat in a 325°F oven until warmed through or microwave individual portions.

Can I make this gluten-free?
Substitute gluten-free egg noodles and use gluten-free breadcrumbs instead of panko.

Is it okay to leave out the dill?
Absolutely! You can swap it for parsley or skip it if you prefer a milder flavor.

Can I use low-fat ricotta or milk?
Whole-milk dairy gives the creamiest texture, but lower-fat options will still work if needed.

Try More Recipes:

• Barefoot Contessa Asparagus & Prosciutto Bundles
• Barefoot Contessa Easy Coquilles Saint Jacques
• Barefoot Contessa Steamed Couscous