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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This simple, delicious pasta casserole is brimming with spinach, ricotta, mushrooms, roasted peppers and a zippy tomato sauce. Easy to make on the weekends and keep in the fridge for those crazy school nights. Freeze half after baking for later noshing! Read more ! Ingredients:
1 lb sliced mushrooms |
10 oz. frozen spinach, chopped and drained |
1 1/2 cups light ricotta cheese |
1 tbsp cornstarch mixed with 5 tbsp cold water |
1/3 cup grated authentic reggiano – parmigano |
1/3 cup chopped basil |
salt and pepper |
3 cups crushed tomatoes |
2 tbsp garlic powder |
1 tbsp dried oregano |
1 tsp crushed red pepper flakes |
1 lb. ziti (preferably whole-wheat), cooked and drained |
Directions:
1. Preheat oven to 375F.
2. Cook the mushrooms until brown in a sauté pan over medium heat.
3. Add spinach with a small amount of water and cook until heated through.
4. Drain and press out any excess moisture.
5. In a large bowl, combine spinach and mushrooms with the ricotta, cornstarch slurry, cheese, basil, salt and pepper.
6. Separately combine crushed tomatoes and spices.
7. Add about 2 1/2 cups of the tomato sauce to the cheese-spinach blend.
8. With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti and toss.
9. Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture.
10. Bake about 20 minutes or until heated through.
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