Baked Spinach & Ricotta Pasta

By Vic

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Prep Time

15 min

Cook Time

30 min

Servings

2 servings

Difficulty

Easy

6 oz dry whole-wheat penne 3 cups baby spinach, roughly chopped 1 cup mild marinara sauce 1/3 cup part-skim ricotta 1/3 cup shredded part-skim mozzarella 1 tablespoon grated Parmesan 1/2 teaspoon dried Italian seasoning 1 teaspoon olive oil, for greasing 1/8 teaspoon salt, or to taste

1. Heat oven to 375°F. Grease a small 1-quart baking dish. 2. Cook pasta in boiling water until 1 minute short of package directions. Add spinach for the last minute. Reserve 1/4 cup pasta water, then drain. 3. Mix ricotta, Italian seasoning, and salt. Toss pasta and spinach with marinara and 2 tablespoons reserved water. Add a little more water if the mixture looks dry. 4. Spread half the pasta in the dish. Dot with half the ricotta mixture. Repeat with remaining pasta and ricotta, then sprinkle with mozzarella and Parmesan. 5. Cover and bake 15 minutes. Uncover and bake 10 minutes more until bubbling and hot throughout. Rest 5 minutes before dividing into two servings.