Friday, July 24, 2009

Creamy Spinach Ricotta Pasta (from family circle)

Makes: 8 Prep: 20min.
Bake: 425 for 25 min.


1 lb. Rigatoni
1 can (15oz)diced tomatoes with basil, onion and garlic
1 cup fresh chopped onions
1 box (10oz) frozen chopped spinach (drained)
2 1/2 c. jarred Alfredo sauce
1 1/2 cups of ricotta cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/3 cup seasoned dry bread crumbs (I used Panko)
1/4 cup grated parmesan cheese
1 tablespoon olive oil


1. Hear oven to 425 and coat 13X9 in. baking dish with nonstick cooking spray.
2. Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot.

Stir in tomatoes and chopped onions.
3. Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.

4. Transfer spinach mixture to pasta pot; toss to combine.

Transfer pasta mixture to prepared baking dish.

5. Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta.

Bake at 425 for 20-25 minutes or until golden brown and bubbly.


Katy said...

Yum yum! These dishes look delicious! Stopping in from SITS to say hello!

Staceybug said...

YAY, thanks for stopping by.