Spinach-Cheese Pasta Casserole the Editors of Publications International, Ltd.
Spinach-Cheese Pasta Casserole
Makes 6 to 8 servings
|8||ounces uncooked pasta shells|
|1||cup ricotta cheese|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|1||jar (26 ounces) marinara sauce|
|1||cup (4 ounces) shredded mozzarella cheese|
|1/4||cup grated Parmesan cheese|
- Preheat oven to 350°F. Spray 1-1/2-quart round casserole with nonstick cooking spray.
- Cook pasta according to package directions until al dente. Drain.
- Meanwhile, whisk eggs in large bowl until blended. Add ricotta and spinach to eggs; stir until blended. Stir in pasta, marinara sauce and salt until pasta is well coated. Pour into prepared dish. Sprinkle mozzarella and Parmesan evenly over casserole.
- Bake, covered, 30 minutes. Uncover and bake 15 minutes more or until hot and bubbly.
|Total Fat||16 g|
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