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Prep Time: 13 Minutes Cook Time: 25 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Ingredients:
1 (7-ounce) package spaghetti, uncooked |
1 cup preshredded carrot |
cooking spray |
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as classico) |
1 cup part-skim ricotta cheese |
1 large egg, lightly beaten |
3/4 teaspoon salt, divided |
1 teaspoon olive oil |
4 garlic cloves, minced |
1 (10-ounce) package trimmed fresh spinach |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook spaghetti in a Dutch oven according to package directions, omitting salt and fat. Add carrot to spaghetti during last 2 minutes of cooking time. Drain. Place pasta mixture in an 11- x 7-inch baking dish coated with cooking spray; stir in pasta sauce. Set aside.
2. Combine ricotta cheese, egg, and 1/2 teaspoon salt in a small bowl; stir until smooth. Spread ricotta mixture over pasta mixture.
3. Heat olive oil in Dutch oven over medium-high heat until hot; add garlic, spinach, and remaining 1/4 teaspoon salt. Cover and cook 2 minutes or until spinach begins to wilt; cook, uncovered, stirring constantly, 3 minutes or until liquid evaporates. Arrange spinach over ricotta mixture. Sprinkle mozzarella cheese over top of spinach.
4. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes or until thoroughly heated and mozzarella cheese melts.
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