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. #pmedia #RonzoniSummer
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 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 Ronzoni’s 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. Score for mom!
I used Ronzoni’s 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. Score for mom!
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 off 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 definitely 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.
- 1 Box of Tri-Color Rotini
- 1/2 Onion chopped
- 2 Cloves Garlic chopped
- 1 Teaspoon of Italian Seasoning
- 1 oz Large Can of Pureed Tomatoes 28
- 1/2 Cup of Ricotta
- 8 oz of frozen spinach thawed
- Salt And Pepper
- 1 Cup of Shredded Mozzarella Cheese
- 1 Teaspoon of Olive Oil
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
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Amy Basso | Amy's Apron says
Oh my. That looks ridiculously good!
Thank you Amy!!
Lanae Bond says
What a great way to put veggies in a recipe especially for those who really don’t like veggies a lot! What a wonderful recipe!
Thank you Lanae, I am so glad you liked it!
bristol plasterer says
This sounds really delicious and something new to try. Thank you for sharing this.
Thank you Simon!
Amber Ludwig says
I am a ricotta addict!! No seriously!! If I get lasagna and it doesn’t have it I am just devastated lol!! So this pasta is pretty much a for sure fabulous dinner idea!! Making it asap!! Yummo!!
Lol Amber!! I love ricotta too!!