Tuesday, March 30, 2010

Creamy Spinach Ricotta Pasta

Here is a recipe I tried the other night. The Rowlands were my guina pigs. Not only was it a hit, but it was uber-easy too. Loooove easy and tasty recipes! Recipe from Family Circle Magazine

Creamy Spinach Ricotta Pasta:

makes 8 servings
prep 20 min.
bake at 425 for 25 min.

1 lb. rigatoni
1 can (15oz.) diced tomatoes

1 to 1 1/2 tsp. dried Italian seasoning
2 to 3 cloves fresh garlic (minced)
1 cup chopped onion
1 box (10oz.) frozen chopped spinach
2 1/2 cups jarred Alfredo sauce
1 1/2 cups ricotta cheese
1/4 tsp. pepper

1/3 seasoned dry bread crumbs
*I used plain and added Italian seasoning. It's all about what I have in my cupboards!
1/4 grated Parmesan cheese
1 tbs. olive oil

*Heat oven to 425. Coat 9x13 pan with nonstick cooking spray.
*Cook pasta. Drain and return to pot. Stir in tomatoes, onion, Italian seasoning, and fresh garlic.
*Cook spinach in microwave according to package directions. Squeeze out moisture. Transfer to a a bowl. Add Alfredo sauce, ricotta, and pepper. Stir.
*Transfer spinach mix to pasta pot; toss to combine. Transfer to baking dish.
*Mix together bread crumbs, Parmesan, and oil. Sprinkle over pasta and bake at 425 for 20-25 minutes. Crumb mix should be golden brown when pasta is done.

For a different variation you could add chopped, barbecued chicken. That would add a little more protein and a smokey flavor.

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