BAKED PASTA WITH RICOTTA AND SPINACH !

What You'll Need

• 1 Box of Ronzoni Tri-Color Rotini
• ½ Onion, chopped
• 2 Garlic Cloves, chopped
• 1 Teaspoon of Italian Seasoning
• 1 Large Can of Pureed Tomatoes, 28 oz
• ½ Cup of Ricotta
• 8 oz of frozen spinach, thawed
• Salt And Pepper
• 1 Cup of Shredded Mozzarella Cheese
• 1 Teaspoon of Olive Oil

How to Make It

1. Place a pot of water to a boil. Add salt
2. Cook pasta for 6 minutes (or at least 2-3 minutes before al dente)
3. In a skillet over medium heat add the olive oil
4. Cook the onion and garlic until softened. Add the italian seasoning, salt and pepper
5. Add the spinach and continue cooking until softened
6. Add the the tomato puree and simmer for 2-3 minutes. Whisk in the ricotta until combined
7. Drain the pasta in a colander and mix it in with the tomato sauce
8. Place entire contents in an oven safe dish
9. Preheat the broiler
10. Sprinkle mozzarella cheese on top
11. Broil for 2-3 minutes or until the cheese has melted and starts toasting up
12. Enjoy!

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