Paula's Baked Pasta with Cheeses, Spinach & Tomatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 338.7
- Total Fat: 9.6 g
- Cholesterol: 67.4 mg
- Sodium: 588.1 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 2.9 g
- Protein: 22.2 g
View full nutritional breakdown of Paula's Baked Pasta with Cheeses, Spinach & Tomatoes calories by ingredient
Introduction
Any bite-sized pasta will do. I used home-canned tomatoes but, a can of diced tomatoes is a good option.This yields two casseroles, each makes 6 servings. Any bite-sized pasta will do. I used home-canned tomatoes but, a can of diced tomatoes is a good option.
This yields two casseroles, each makes 6 servings.
Number of Servings: 12
Ingredients
-
1 pound box of pasta, cooked al dente
2 cups ricotta cheese, 2% fat
2 cups cottage cheese, 2% fat
2 eggs, beaten (or egg substitute)
1 box frozen, chopped spinach, thawed & well drained
2 cups grated mozzarella cheese 2% fat, set aside 1cup
2 T. Italian spices like an oregano, basil, rosemary mix
1 can or jar of spaghetti sauce
2-3 cups canned tomatoes (one can will do)
Salt & Pepper to taste
Tips
This starts out with lots of moisture so baking time may vary. If you prolong oven time, lightly cover the casserole with aluminum foil to prevent burning.
Directions
In a big pot of boiling water, cook pasta to al dente.
While pasta cooks, mix all the ricotta, cottage cheese, spinach, spices, eggs and 1 cup of the grated mozzarella, add salt & pepper to taste. This is the filling.
Depending on how chunky or smooth you prefer your sauce, combine tomatoes and spaghetti sauce by stirring or blending.
Make layers in your pans: pasta then filling then sauce (repeat to fit your pans) -- top with sauce and 1/2 cup of remaining grated mozzarella.
If desired, you can freeze one casserole for another meal, with or without baking first.
Bake at 350° for at least 45 min.
Serving Size: Yeilds 2 baking pans, 6 servings each, about 340 calories per serving
Number of Servings: 12
Recipe submitted by SparkPeople user PATHFINDER52.
While pasta cooks, mix all the ricotta, cottage cheese, spinach, spices, eggs and 1 cup of the grated mozzarella, add salt & pepper to taste. This is the filling.
Depending on how chunky or smooth you prefer your sauce, combine tomatoes and spaghetti sauce by stirring or blending.
Make layers in your pans: pasta then filling then sauce (repeat to fit your pans) -- top with sauce and 1/2 cup of remaining grated mozzarella.
If desired, you can freeze one casserole for another meal, with or without baking first.
Bake at 350° for at least 45 min.
Serving Size: Yeilds 2 baking pans, 6 servings each, about 340 calories per serving
Number of Servings: 12
Recipe submitted by SparkPeople user PATHFINDER52.