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SPINACH & RICOTTA BAKED PENNE

Active Time : 20 minutes
Total Time : 40 minutes
Serves : 8 servings
INGREDIENTS
  • 1/2 16 ounce package penne rigate
  • 1 tablespoon 100% pure olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 10 ounce package frozen chopped spinach thawed, well drained
  • 1 14.5 ounce can fire roasted diced tomatoes undrained
  • 1 32 ounce container whole milk ricotta cheese
  • 1 1/2 cups 2% milk
  • 1 8 ounce package fancy shredded Italian style six cheese blend divided
DIRECTIONS

Prepare pasta according to package directions; drain. Meanwhile, in large skillet, heat oil over medium-high heat. Add onions and garlic; sauté until onions are softened (about 3-5 minutes).

Add in spinach; salt and pepper to taste. Sauté until all liquid is absorbed (about 3-5 minutes). Stir in undrained tomatoes, ricotta, milk and 1 cup Italian cheese until well combined.

Stir in pasta; transfer to a greased 13x9-inch baking dish and top with remaining cheese. Bake in a preheated 425°F oven 20 minutes or until bubbly and golden brown.