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Spinach & Ricotta Pasta Bake
Yield: 8
Author: The Skinny Fork (Amanda Plott)
Prep Time: 10 Min
Cook Time: 1 Hour
Total Time: 1 H & 10 M

INGREDIENTS
10 Oz. Whole Wheat Pasta (Small like elbow or rotini.)
15 Oz. Skim Ricotta Cheese
1/2 C. Grated Parmesan Cheese
2 Minced Garlic Cloves
16 Oz. Frozen Chopped Spinach, Thawed & Drained
2 C. Shredded Reduced Fat Mozzarella Cheese
24 Oz. Marinara Sauce
Salt & Pepper to Taste

INSTRUCTIONS
Preheat the oven
Set the pasta to cook
Mix together the 15 Oz. Skim Ricotta Cheese, 1/2 C. Grated Parmesan Cheese, 2 Minced Garlic Cloves, 16 Oz. Frozen Chopped Spinach, and 1 C. Shredded Reduced Fat Mozzarella Cheese.
When the pasta is done, reserve 1 C. of the pasta water to mix into the ricotta mixture.
Drain the rest of the pasta and stir in with the ricotta mixture.
Transfer the ricotta and pasta mixture into the bottom of a large casserole dish.
Top with the 24 Oz. Marinara Sauce and the remaining 1 C. Shredded Reduced Fat Mozzarella Cheese.
Cover with foil and place in the oven to bake for 45 minutes.
Remove the foil and continue to cook for another 15 minutes.
Once done, divide evenly among bowls and enjoy!

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