Tomato Spinach Ricotta Pasta
Prep time: 45 min.
Cook time: 70 min.
Servings: 4-6
Ingredients
- 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
Equipment
- Medium pot
- Large pot
- Colanders, 2
- Grater
- 9x13 glass pan
Prep
- Defrost and drain frozen spinach in colander
- Grate parmesan
- Grate cheese
- Mince garlic
Instructions
-
Bring medium pot of water to boil. Cook pasta until 2 minutes short of al dente. Drain and set aside.
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Preheat oven to 400F.
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In heated large pot, cook olive oil, red pepper flakes, and garlic until fragrant, about 1 minute.
-
Add tomato paste and stir.
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Add spinach and cook until wilted, about 3 minutes.
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Add diced tomatoes and stir.
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Add basil, parsley, oregano, thyme, salt, and pepper.
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Add parmesan and stir until melted.
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Cook sauce, continue to stir, at least 10 minutes.
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Turn off heat, stir in pasta until well mixed.
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Transfer half of pasta to glass pan.
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Layer on scoops of ricotta over pasta.
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Cover with remaining pasta.
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Sprinkle with cheese.
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Bake until bubbling, 20-25 minutes. Let rest 10-15 minutes before serving.