Baked Spinach & Ricotta Penne

Name: Baked Spinach and Ricotta Penne
Total time: P1H15M
Yield: 4
Cuisine: Fusion
Ingredients: pasta, penne; ricotta cheese; parmesan, parmigiano-reggiano cheese, grated; eggs; garlic; spinach, frozen; nutmeg; basil; cayenne pepper; salt and black pepper; pasta sauce; mozzarella cheese

Submitted by sean

Baked Spinach and Ricotta Penne recipe

YIELD

4 servings

PREP

30 min

COOK

40 min

READY

75 min

Ingredients

OUNCES PASTA, PENNE
preferably whole wheat *

1 ½

CUPS RICOTTA CHEESE
whole fat *

CUP PARMESAN CHEESE *

LARGE EGGS *

CLOVES GARLIC
finely chopped *

OUNCES SPINACH, FROZEN
prepare according to the direction on the pacakge *

⅛

PINCH NUTMEG
freshly grated *

TEASPOON BASIL
dried *

CAYENNE PEPPER
to taste *

SALT AND BLACK PEPPER
to taste *

4 ½

CUPS PASTA SAUCE *

2 ½

CUPS MOZZARELLA CHEESE
shredded *

Directions

Preheat oven to 350 degrees F.

Butter a 9×13 baking dish or similar capacity dish. Set aside.

Cook pasta according to direction on box, 8 to 10 minutes. Drain well and set aside. Toss with a drizzle of olive oil to prevent from sticking together,

In large bowl, mix together ricotta, parmesan, egg, garlic, spinach, nutmeg, dried basil, crushed red pepper, and salt and pepper to taste until well combined.

Mix pasta with pasta sauce. Place half pasta into prepared baking dish.

Arrange spinach ricotta mixture on top of sauce in an even layer. Sprinkle ½ mozzarella cheese over the mixture.

Cover with remaining pasta and sauce mixture. Sprinkle remaining mozzarella cheese on top.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and just starts to become brown.

Remove from oven and let cool for about 5 minutes.

Serve warm with a salad aside if needed.

* not incl. in nutrient facts

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