February 9, 2011

Creamy Spinach Ricotta Pasta

this is not my recipe
it comes from Family Circle Magazine

Creamy Spinach Ricotta Pasta

Makes: 8 servings
Prep: 20 minutesBake: 25 minutes
  • 1  pound  rigatoni
  • 1  can  (15 ounces) diced tomatoes with basil, onions and garlic
  • 1  cup  fresh or frozen chopped onions
  • 1  box  (10 ounces) fresh or frozen chopped spinach
  • 2-1/2  cups  jarred Alfredo sauce
  • 1-1/2  cups  ricotta cheese
  • 1  teaspoon  garlic salt
  • 1/2  teaspoon  black pepper
  • 1/3  cup  seasoned dry bread crumbs
  • 1/4  cup  grated Parmesan cheese
  • 1  tablespoon  olive oil
1. Heat oven to 425°F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
2. Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.
3. Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.
4. Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.
5. Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425°F for 20 to 25 minutes or until golden brown and bubbly.


PART 2 =some burgers also


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