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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Delicious meat-free dinner. Its the only way I can get my kids to eat spinach! Sometimes, to please hubby, I'l add cooked chicken or Italian sausage. Ingredients:
1 lb short tubular pasta (ziti, rigatoni, etc.) |
2 tablespoons parmesan cheese |
1 lb part-skim ricotta cheese |
3 beaten eggs |
1/2 cup chopped fresh parsley |
2 teaspoons salt |
2 teaspoons pepper |
32 ounces spaghetti sauce |
2 (10 ounce) packages frozen chopped spinach, thawed and well drained |
2/3 cup parmesan cheese |
Directions:
1. Cook pasta according to directions for al dente, or just barely tender.
2. Meanwhile, in a large bowl, combine the 2/3 c. parmesan cheese and all the other sauce ingredients.
3. Mix well.
4. Drain the pasta, toss it with the sauce, and turn it into a greased 9x13 baking dish.
5. Sprinkle the 2 tbs of parmesan over the top, and bake at 375 for 25 to 30 minutes, or until bubbly and lightly browned on top.
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