Baked Pasta with Spinach, Ricotta and Proscuitto

1 lb gemelli (or other pasta of choice)
6 ozs sliced proscuitto
2 10 oz packages frozen spinach
2 cups milk
2 cups ricotta cheese
1 minced garlic clove
1/2 cup grated parmesan
Coarse salt (to season)
Ground pepper (to season)

Preheat oven to 400 degrees. Cook the pasta a few minutes less than package says. Cut 6 ozs of prosciutto into thin strips. In a 9 x 13 baking dish, toss pasta with the spinach (after thawed and squeezed of excess moisture), half of the proscuitto, milk, ricotta and garlic. Season with coarse salt and ground pepper. Top with remaining prosciutto and parmesan. Bake until golden, 30 - 40 minutes.
Yummy!