Tomato Spinach Ricotta Pasta
pastaMay 1, 2021
Prep time: 45 min.
Cook time: 70 min.
- Whole grain penne, 1 lbs.
- Garlic, 4 cloves minced
- Red pepper flakes, 1/2 tsp.
- Tomato paste, 3 oz.
- Frozen chopped spinach, 20 oz.
- Canned diced tomatoes, 28 oz.
- Basil, 1/2 tsp.
- Parsley, 1/2 tsp.
- Oregano, 1/2 tsp.
- Thyme, 1/2 tsp.
- Salt and pepper, to taste
- Parmesan, 1/4 cup grated
- Cheese, 2 cups shredded (Cabot New York Extra Sharp Cheddar)
- Ricotta cheese, 1.5 cups
- Medium pot
- Large pot
- Colanders, 2
- 9x13 glass pan
- Defrost and drain frozen spinach in colander
- Grate parmesan
- Grate cheese
- Mince garlic
Bring medium pot of water to boil. Cook pasta until 2 minutes short of al dente. Drain and set aside.
Preheat oven to 400F.
In heated large pot, cook olive oil, red pepper flakes, and garlic until fragrant, about 1 minute.
Add tomato paste and stir.
Add spinach and cook until wilted, about 3 minutes.
Add diced tomatoes and stir.
Add basil, parsley, oregano, thyme, salt, and pepper.
Add parmesan and stir until melted.
Cook sauce, continue to stir, at least 10 minutes.
Turn off heat, stir in pasta until well mixed.
Transfer half of pasta to glass pan.
Layer on scoops of ricotta over pasta.
Cover with remaining pasta.
Sprinkle with cheese.
Bake until bubbling, 20-25 minutes. Let rest 10-15 minutes before serving.