Spinach and Ricotta Pasta Bake
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces pasta
- 1 1⁄2 cups ricotta cheese
- 10 ounces frozen spinach (thawed and drained)
- 1 pinch nutmeg
- 2 cups crushed tomatoes
- 1 teaspoon garlic salt
- 1⁄2 teaspoon crushed chili pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried rosemary
directions
- Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
- Combine the cooked pasta with spinach, ricotta and nutmeg.
- Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.
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Reviews
-
This was delicious. I was looking for a way to use up the spinach and canned tomatoes I had in the freezer, and all I had to buy for this recipe was the ricotta and the pasta. It took me like 15 minutes to get it ready for the oven, not counting the cook time for the pasta. The only change I made was to the tomato sauce. I added a little chicken stock and chopped onion. The only change I will make next time is to add salt to the spinach-cheese mixture and to double the sauce. But I will definitely make this again. Thanks for posting it!
RECIPE SUBMITTED BY
I am from London, England, I moved to Florida about 2 years ago. Now I am a graduate student at UF. I first started using this website to find the carb values of food since my fiance is diabetic. I just recently learned how to bake pies and am now obsessed with baking! I am also a vegetarian and enjoy cooking healthy meals.
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