1 lb. rigatoni pasta
1 can (15oz) diced tomatoes with basil, onion, and garlic-undrained
1 cup chopped onion
1 box (10 oz) frozen chopped spinach
2 1/2 cups Alfredo sauce
1 1/2 cups ricotta cheese
1 tsp garlic salt
1/2 tsp black pepper
1/3 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 Tbls olive oil
Preheat oven to 425. Lightly spray a 9 x 13 baking dish with cooking spray. Cook pasta as package directs. Return to pot, add un-drained tomatoes and onions, and toss gently; set aside. Cook spinach in microwave according to package directions, squeeze out extra moisture. Transfer to a medium bowl, add Alfredo sauce , ricotta cheese, garlic salt, and pepper. Stir to combine and transfer to pot with pasta, toss to combine. Transfer to baking pan and set aside. Mix together bread crumbs, Parmesan cheese and oil. Sprinkle over the pasta, bake for 20-25 minutes or until golden brown. Serve hot.
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