Ziti with Ricotta and Spinach

Average rating of 3.5/5. (11 Ratings)
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What's your Take?

This straightforward pasta casserole, which is brimming with spinach, ricotta and tomato sauce, is just the right dish to double so that you can freeze half for later.

What you'll need

  • 2 lb. fresh or 10 oz. frozen spinach, chopped and drained
  • 1 lb. ricotta cheese
  • 3 eggs, well beaten
  • 2/3 cup grated Parmesan
  • 1/3 cup chopped parsley
  • Salt and pepper
  • 3 cups tomato sauce
  • 1 lb. ziti, cooked and drained

How to make it

  1. Cook the spinach with a small amount of water until it wilts or heats through. Drain and press out any excess moisture.

  2. In a large bowl, combine spinach with the ricotta, eggs, Parmesan, salt, pepper, and 2 1/2 cups of the tomato sauce. With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti. Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture. Bake in a 375 degree preheated oven for about 20 minutes or until heated through. Makes 8 servings.

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