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Pasta and Spinach

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 tablespoons 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 teaspoons salt
  • 2 teaspoons black pepper
  • 1 (28- to 32-ounce) jar spaghetti sauce

What to Do

  1. Preheat the oven to 375°F.  In a large pot of boiling salted water, cook the pasta until just barely tender.

  2. 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.

  3. Sprinkle with 2 tablespoons of Parmesan cheese over the top and bake for 25 to 30 minutes, or until bubbly and lightly browned.


You can vary this in so many ways ... by adding sausage, some fennel see, a shake of oregano or garlic powder ... whatever you like.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 888
  • Calories from Fat 248
  • Total Fat 28g 42 %
  • Saturated Fat 14g 69 %
  • Trans Fat 0.0g 0 %
  • Protein 46g 92 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 211mg 70 %
  • Sodium 2,879mg 120 %
  • Total Carbohydrates 114g 38 %
  • Dietary Fiber 8.6g 34 %
  • Sugars 15g 0 %

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