Creamy Spinach Ricotta Pasta

By lindybug

Ingredients

• 1 lb rigatoni pasta
• 15 oz can diced tomatoes with basil, onions and garlic
• 1 cup fresh or frozen chopped onions
• 10 oz box frozen chopped spinach
• 2 1/2 cups jarred Alfredo sauce
• 1 1/2 cups ricotta cheese
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/3 cup seasoned dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tbs olive oil

Details

Servings 8

Preparation

Step 1

1)Coat 13X9" baking dish with 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 onions.

3)Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce and next 3 ingredients, stir to combine.

4)Transfer spinach mixture to pasta pot, toss to combine. Transfer pasta mixture to baking dish.

5)Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425 degrees for 20 to 25 min. or until golden brown and bubbly.