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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Rich and cheesy. Ingredients:
1 lb rotini pasta, can use any favorite tube or 1 lb shell pasta |
6 ounces fresh baby spinach leaves, chopped |
1 cup heavy cream |
1 cup fat-free half-and-half |
4 garlic cloves, minced |
1 teaspoon basil |
1/2 teaspoon thyme |
1/4 teaspoon salt |
1 (15 ounce) can crushed tomatoes |
1/2 cup low-fat ricotta cheese |
1/2 cup shredded asiago cheese |
1/2 cup part-skim mozzarella cheese, shredded |
1/2 cup mild cheddar cheese, shredded |
1/2 cup provolone cheese, shredded |
1/4 cup gorgonzola, crumbled |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray a 9-by-13-inch casserole dish with cooking spray.
3. Boil pasta one minute less than the package directs in plenty of salted water.
4. Drain pasta.
5. Add the chopped spinach leaves to the hot cooked pasta. Toss evenly and set aside.
6. Meanwhile, in a large bowl, mix together the cream, ff half and half, garlic, basil, thyme, salt, crushed tomatoes, and cheeses.
7. Add hot cooked pasta/spinach mixture to the cream and cheese mixture.
8. Stir to combine.
9. Pour into prepared casserole dish.
10. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.
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