Spinach Ricotta Bake
This recipes was inspired by a frozen meal I would frequently bring to work for lunch. The creamy ricotta along with the fresh spinach is a combination that I love.This is a few more calories than the lunch version but it is just so good.
Ingredients
3/4 pound penne pasta, cooked
16 ounces baby spinach
16 ounces part skim ricotta cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic
4 plum tomatoes1/2 cup panko bread crumbs1/2 cup grated parmesan cheese
Directions
Steam baby spinach for 2 minutes. Drain off any water.
In a large bowl, add spinach ricotta, salt, pepper, and garlic. Mix well. Add cooked pasta and mix well.
Place spinach and pasta mixture in a 13 x 9 baking dish.
Slice tomatoes and place on top of pasta.
In a small bowl, add bread crumbs and parmesan cheese. Mix well. Sprinkle on top of tomatoes.
Bake at 375 for 30 minutes.
Recipe options:
Add two cups of cooked chicken breast to spinach and pasta mixture before placing into baking dish.
Nutrition FactsServings: 6Amount per serving Calories 421% Daily Value*Total Fat 9.9g 13%Saturated Fat 5.2g 26%Cholesterol 30mg 10%Sodium 712mg 31%Total Carbohydrate 59.6g 22%Dietary Fiber 5.1g 18%Total Sugars 6.5g Protein 22.7g Vitamin D 0mcg 0%Calcium 389mg 30%Iron 5mg 28%Potassium 709mg 15%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.