Baked Pasta with Spinach & Ricotta
Ingredients
The pasta
-
12
ounces
mini shells pasta
The filling
-
1½
cups
ricotta cheese
-
¼
cup
grated Parmesan cheese
-
1
large
egg
-
1
clove
garlic, minced
-
10
ounces
frozen chopped spinach, thawed and squeezed of excess liquid
-
a pinch
nutmeg
-
¼
teaspoon
dried basil
-
⅛
teaspoon
crushed red pepper
-
to taste
salt and black pepper
The sauce and cheese
-
4
cups
marinara sauce
-
2
cups
shredded mozzarella cheese
Instructions
- 1. Preheat the oven to 350°F and prepare a 9x13 baking dish with cooking spray.
- 2. Cook the pasta according to instructions for al dente, about 7 minutes, then drain.
- 3. In a medium bowl, mix ricotta, parmesan, and egg until smooth. Stir in garlic, spinach, nutmeg, basil, crushed red pepper, salt, and pepper.
- 4. Layer half of the pasta in the baking dish, followed by half of the marinara sauce, then the spinach-ricotta mixture, and half of the mozzarella cheese.
- 5. Add the remaining pasta and marinara sauce on top, then finish with the remaining mozzarella cheese.
- 6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and edges are browned.
- 7. Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
700mg
Cholesterol
100mg
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