Pasta and Spinach
- SERVES
- 4
- COOK TIME
- 40 Min
This is kind of like a pasta pudding. The taste is there but the work isn't. And it just gets better with age, so make it in advance, when you have more time.
What You'll Need
- 1 pound short tubular pasta shape, like ziti or rigatoni
- 2 tablespoon grated Parmesan cheese
- 2/3 cup plus 2 tablesppons grated Parmesan cheese, divided
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained well
- 1 (15-ounce) container ricotta cheese
- 3 large eggs, beaten
- 1/3 cup chopped fresh parsley
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 (28- to 32-ounce) jar spaghetti sauce
What to Do
- Preheat the oven to 375°F. In a large pot of boiling salted water, cook the pasta until just barely tender.
- Meanwhile, in a large bowl, combine the sauce ingredients; mix well. Drain the pasta, toss it with the sauce, and turn it into a greased 9 x 13-inch baking pan.
- Sprinkle with 2 tablespoons of Parmesan cheese over the top and bake for 25 to 30 minutes, or until bubbly and lightly browned.
Notes
You can vary this in so many ways ... by adding sausage, some fennel see, a shake of oregano or garlic powder ... whatever you like.