Casseroles

Ricotta Penne Pasta Bake

Lisa Le
May 27, 2013
364

A simple and delicious pasta bake that is great for dinner, and its leftovers are delicious for lunch! Sub ricotta with cottage cheese if you want, or use four-cheese sauce instead of sweet basil (but really, I don’t think this pasta needs MORE cheese).

6
1 box penne (I used PC Penne Rigate, 454g)
1 heaping cup of pasta sauce, divided (I used PC Sweet Basil Pasta Sauce)
1 cup ricotta cheese (you can sub cottage cheese)
¾ cup parmesan cheese, grated
2 heaping cups mozzarella cheese, grated
1 egg
1 tsp garlic powder
1 tsp onion powder
black pepper to taste
3 cups fresh spinach
Cook pasta in salted boiling water until al dente. Drain. Set aside. Spread a moderate layer of pasta sauce (1/3 cup) on the bottom of a glass or ceramic baking dish. (Keeps it from sticking) Mix the remaining ? cups pasta sauce, 1 cup ricotta, 1 egg, parmesan cheese, and ½ cup mozzarella. Add black pepper to taste, and mix in garlic powder and onion powder. Mix the pasta with the cheese mixture, then spread half the pasta over the pasta sauce in the pan. Add a layer of spinach, using all the spinach. Sprinkle a little bit of mozzarella on top of the spinach. Spread the other half of pasta on top of the spinach layer. Sprinkle the remaining mozzarella cheese on top as a nice layer that keeps all the moisture from the pasta from baking out. Bake in the oven at 350F for about 30 minutes until the cheese has melted.
Nutritions

Calories
475

Sodium
1142mg
47% DV

Fat
29g
45% DV

Protein
37g
75% DV

Carbs
9g
3% DV

Fiber
2g
10% DV
Baked