Creamy Spinach Ricotta Pasta

This is one I don't make often because no one else in my family much likes alfredo sauce but I do so every once in awhile I make something for myself!  It freezes well too.

Creamy Spinach Ricotta Pasta

1 lb rigatoni
1 can (15 oz) diced tomatoes w/ basil, onion, and garlic
1 cup fresh or frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cup jarred alfredo sauce
1 1/2 cup ricotta cheese
1 tsp garlic salt
1/2 tsp pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated parmesan cheese
1 Tb olive oil

425 degrees.  Coat 13x9 inch baking dish with spray.

Bring large pot of water to boil.  Cook pasta.  Drain; return to pot.  Stir in tomatoes and chopped onions.

Cook spinach in microwave.  Squeezy out moisture.  Transfer to bowl and add alfredo sauce, ricotta, garlic salt and pepper; stir to combine.  Transfer spinach mixture to pot; toss to combine.  Transfer pasta mixture to prepared baking dish.

Mix together bread crumbs, parmesan, and oil.  Sprinkle over pasta.  Bake 20 to 25 mintues or until golden brown and bubbly.

*NOTE:  Instead of a can of tomatoes I just use chopped tomatoes and garlic.  I also don't use ricotta and use cottage cheese.

To freeze:  Fix up to adding the bread crumbs and freeze in a casserole dish or freezer bag.  To serve, thaw.  Add bread crumb topping and bake until hot and bubbly.

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