Recipe

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• 5 oz pasta , whole wheat
• 1/2 cup ricotta , part skim milk
• 1 cup tomatoes, canned
• 1 tbsp parmesan
• 1 whole egg , large
• 10 oz spinach, frozen
• 1 tbsp pine nuts, toasted
• 1/4 cup fresh basil, finely chopped

• 1 Cook the pasta according to package directions. Drain and mix with the tomatoes or equal amount of homemade tomato sauce.
• 2 In a separate bowl, lightly beat egg and mix with ricotta and spinach.
• 3 Lightly spray a 10 by 7 baking dish. Alternate 2 layers of pasta with 2 layers of spinach mixture, topping each spinach layer with half the basil and ending with spinach mixture. Sprinkle with 1 tablespoon parmesan and 1 tablespoon toasted pine nuts.
• 4 Bake for 45 minutes in a 350 degree oven. Serve with a big salad.