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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.
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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.
Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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