Creamy Spinach Ricotta Pasta
From rapunzel 15 years ago
- 25 minutes to make
- Serves 8
This fabulous recipe from Family Circle magazine certainly isn't low in fat or calories but it's so worth the indulgence!
Ingredients
- 1 pound rigatoni shopping list
- 15 ounces diced tomato -- with basil, onions & garlic shopping list
- 10 ounces chopped spinach -- fresh or frozen shopping list
- 2 1/2 cups alfredo sauce -- jarred shopping list
- 1 1/2 cups ricotta cheese shopping list
- 1 teaspoon garlic salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/3 cup seasoned bread crumbs shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 tablespoon olive oil shopping list
How to make it
- Heat oven to 425°F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
- Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.
- 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.
- Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.
- 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.
The Rating
Reviewed by 10 people-
This sounds heavenly! I will save it and hopefully try it in the future. Mmmm! - Natalie
fizzle3nat
in Waterville loved it
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WOW! Awesome dish. Definitely making this. Printing now... :D
Thanks, and HIGH FIVE...
Debbie~
pinkpasta
in Upstate loved it
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This is a great creation Rapunzel. Thank you for a wonderful recipe.
High Five
Michael
trigger
in loved it
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