Creamy Spinach Ricotta Pasta

Creamy Spinach Ricotta Pasta
Creamy Spinach Ricotta Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 pound rigatoni

  • 15 ounces diced tomato -- with basil, onions & garlic

  • 10 ounces chopped spinach -- fresh or frozen

  • 2 1/2 cups alfredo sauce -- jarred 1 1/2 cups ricotta cheese

  • 1 teaspoon garlic salt shopping list

  • 1/2 teaspoon black pepper

  • 1/3 cup seasoned bread crumbs

  • 1/4 cup grated parmesan cheese

  • 1 tablespoon olive oil

Directions

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.

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