Cheesy Pasta Bake

1 cup Fat Free Mozzarella
2 cup Spaghetti/Marinara Sauce (tomato sauce)
2 cup Noodles: Rigatoni (Le Veneziane - Gluten, Wheat, Dairy Free)
15 oz Ricotta Cheese, part skim milk
1 cup Spinach, frozen
1 tbsp Extra Virgin Olive Oil
.5 unit, cooked (yield from 1 lb Ground Beef (extra lean)
.5 cup pieces Mushrooms, fresh

-The original recipe called for an egg and seasoning in the ricotta mixture. I forgot this step but will try next time.
-It can be made without meat or with meatballs
-You can add Romano cheese or Parmesan cheese
-I used the mushrooms to bulk up the meat and decrease calories-you can skip the mushrooms but I liked the added flavor
***Measurements are approximate***

Preheat over to 360
-Chop up mushrooms in food processor
-Brown beef, when cooked through add seasoning (basil, pepper, salt, and oregano is what I used) and chopped up mushrooms and add marinara sauce leaving a few tablespoons for the pasta
-Boil Pasta (make sure NOT to overcook, a little under is better) and drain-Add olive oil and a little marinara sauce to moist
-Drain spinach and try to get out as much of the water as possible, mix with ricotta and add to plastic bag. Cut a whole in the corner of the bag so you can squeeze the mixture out
-Put a layer of marinara meat mixture in the bottom of a pan
-put a layer of the pasta
-Put dollops of the ricotta mixture over the pasta
-Put a layer of mozzarella cheese
-Repeat layers
-Cover with foil
-Put in oven for 15 minutes
-Take off foil and put back in for 10 min

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BRIANASTEELMAN.