Baked Ricotta, Spinach, & Mushroom Pasta in Vodka Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 474.9
  • Total Fat: 15.4 g
  • Cholesterol: 53.3 mg
  • Sodium: 577.4 mg
  • Total Carbs: 61.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.2 g

View full nutritional breakdown of Baked Ricotta, Spinach, & Mushroom Pasta in Vodka Sauce calories by ingredient
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Introduction

This is a family favorite and can be made ahead of time and froze. This is a family favorite and can be made ahead of time and froze.
Number of Servings: 8

Ingredients

    16oz penne pasta (shells, elbow, all will work)
    8c fresh spinach
    1 cup chopped mushrooms
    1 cup onion (or med onion chopped)
    16oz Ricotta
    1/2 c half and half
    2 cups shredded italian cheeses
    garlic and/or onion powder, salt, pepper to taste
    1 Jar Vodka pasta sauce (I use Newmans)

Tips

You can swap out your vegetables with other favorites such as zucchini, scallions, etc.


Directions

Preheat oven 375. Cook pasta according to package directions. Saute' spinach, mushrooms, and onion. Mix Ricotta, half and half, and Vodka sauce in large bowl and season to taste.
Once pasta is finished, drain and mix in sauteed vegetable as well as sauce mixture. After it is mixed well, pour into a greased 13x9 baking dish and top with shredded cheese.
Bake for 30 mins or until golden and bubbly!
Let sit a few minutes before serving.

Serving Size: 8 12-oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user HOMEOF_THEWESTS.

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