Preheat oven to 160c. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and keep warm. Blanch spinach in a saucepan of boiling water. Drain and squeeze to remove excess moisture. Combine ricotta, evaporated milk, egg, salt, pepper and parsley. Divide half the pasta between 2 x 2 1/2 cup capacity oven dishes. Top each with some spinach then some ricotta mixture. Repeat, finishing with remaining ricotta mixture. Sprinkle with cheddar. Bake for 20 minutes or until golden. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2661 Calories From Fat: 665 Total Fat: 74g Cholesterol: 473.4mg Sodium: 1152.7mg Potassium: 1526.5mg Carbohydrates: 346g Fiber: 14.2g Sugar: 28.8g Protein: 138.4g