Creamy Spinach Ricotta Pasta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 pound(s) rigatoni

1 cup(s) fresh or frozen chopped onions

2 1/3 cup(s) jarred alfredo sauce ('2 jars)

1 teaspoon(s) garlic salt

1/3 cup(s) seasoned dry breadcrumbs

1 tablespoon(s) olive oil

1 can(s) 15 oz diced tomatoes with basil, onions, garlic

1 box(es) 10 oz frozen chopped spinach

1 1/2 cup(s) ricotta cheese

1/2 teaspoon(s) black pepper

1/4 cup(s) grated parmesan cheese

Directions:

1. Heat oven to 425F. Coat 13x9 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. Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl.
3. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine. Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish. Mix together breadcrumbs, Parmesan and oil. Sprinkle over pasta.
4. Bake at 425F for 20 to 25 minutes or until golden brown and bubbly.

By RecipeOfHealth.com