Baked Pasta With Ricotta And Spinach

Baked Pasta With Ricotta And Spinach Recipe: have dinner on the table in 20 minutes or less! Delicious pasta is tossed with a homemade tomato-ricotta sauce.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. 

Baked Pasta With Ricotta And Spinach

This dish is the kind of recipe you make when you want something good and something fast. Does it taste like a vegetarian deconstructed lasagna without all the work and the best part?

It’s all homemade! No prepared jar of tomato sauce is needed. Just because you’re in a hurry doesn’t mean you need to skimp on quality.

This Baked Pasta With Ricotta And Spinach is healthier and a great way to add veggies to your husband kid’s diet. I used Tri-Color Rotini. It has one serving of vegetables per 4 oz portion so it’s a pretty easy way to sneak in some of the good stuff to your family.  

I added some cheese on top and my kids gobbled it up without even noticing the veggie pasta and the spinach. 

Face it, some days we just don’t have hours in the kitchen to cook, but still, we have to feed our family. So I try to find ways to cook an entire dinner quickly, make it healthier and of course, delicious. This Baked Pasta With Ricotta And Spinach checks all these items off the list.

My kids started camp today and it looks like it’s going to be a busy week with swimming lessons, field trips, and bake sales. So I am getting organized with my entire meals for the week. This pasta recipe is one that I will make again soon.

I hope you can try this delicious Baked Pasta With Ricotta And Spinach at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

5 from 1 vote

Baked Pasta With Ricotta And Spinach

Baked Pasta With Ricotta And Spinach Recipe: have dinner on the table in 20 minutes or less! Delicious pasta is tossed with a homemade tomato-ricotta sauce.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Entree

Cuisine: Italian

Servings: 6 servings

Calories: 438kcal

Author: Tiffany Bendayan

Ingredients

• 16 oz Tri-Color Rotini
• 1/2 Onion chopped
• 2 Cloves Garlic chopped
• 1 Teaspoon Italian Seasoning
• 28 oz Pureed Tomatoes large can
• 1/2 Cup Ricotta
• 8 oz frozen spinach thawed
• Salt And Pepper
• 1 Cup shredded Mozzarella Cheese
• 1 Teaspoon live Oil

US Customary - Metric

Instructions

• Place a pot of water to a boil. Add salt
• Cook pasta for 6 minutes (or at least 2-3 minutes before al dente)
• In a skillet over medium heat add the olive oil
• Cook the onion and garlic until softened. Add the Italian seasoning, salt and pepper
• Add the spinach and continue cooking until softened
• Add the tomato puree and simmer for 2-3 minutes. Whisk in the ricotta until combined
• Drain the pasta in a colander and mix it in with the tomato sauce
• Place entire contents in an oven safe dish
• Preheat the broiler
• Sprinkle mozzarella cheese on top
• Broil for 2-3 minutes or until the cheese has melted and starts toasting up
• Enjoy!

Nutrition

Calories: 438kcal | Carbohydrates: 70g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 342mg | Potassium: 744mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4.941IU | Vitamin C: 15mg | Calcium: 256mg | Iron: 4mg

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