Baked Penne Rigate with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb Penne Rigate20 oz crushed tomatoes 1/2 tsp olive oil9 oz frozen spinach, thawed, water squeezed out1/2 tsp oregano4g chopped fresh basilsalt and pepper to taste2 oz fat-free ricotta1 oz Parmesan1cups (4 oz) part skim mozzarellaSpray olive oil
Preheat oven to 375°.Spray a 6x8-inch baking pan with oil spray.
In a large pot, cook pasta according to instructions until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach and chopped tomatoes. Season with basil, oregano, salt and pepper.
Add sauce to the pasta and combine. Add Parmesan cheese, ricotta and half of the mozzarella. Mix well then transfer to the baking pan and spread evenly. Top with the remaining mozzarella.
Bake for 20 minutes, or until mozzarella is melted and the edges are lightly browned.
Serving Size: Makes 4 square servings
Number of Servings: 4
Recipe submitted by SparkPeople user CALES27.
In a large pot, cook pasta according to instructions until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach and chopped tomatoes. Season with basil, oregano, salt and pepper.
Add sauce to the pasta and combine. Add Parmesan cheese, ricotta and half of the mozzarella. Mix well then transfer to the baking pan and spread evenly. Top with the remaining mozzarella.
Bake for 20 minutes, or until mozzarella is melted and the edges are lightly browned.
Serving Size: Makes 4 square servings
Number of Servings: 4
Recipe submitted by SparkPeople user CALES27.
Nutritional Info Amount Per Serving
- Calories: 364.2
- Total Fat: 10.0 g
- Cholesterol: 33.8 mg
- Sodium: 421.9 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 8.0 g
- Protein: 20.1 g
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