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Creamy Spinach Ricotta Pasta


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  • 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



Step 1

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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