Yum, Yum, Yum...I'm eating "thirds!" as I blog....there is nothing "low fat" in this meal but it got rave reviews from the whole family and it's vegetarian & loaded w/ iron & calcium!
Makes 8 servings (10 if you serve a 1st dish)
Prep: 20 minutes
Bake: 425 for 25 minutes or until golden brown & bubbling
1 lb rigatoni (a box)
1 can (15oz) of diced tomatoes w/ basil, onions & garlic (I just used plain organic canned ones)
1 C fresh chopped onions (I would either sautee these a bit before OR cut it back to a 1/4 C, but I'm not a huge onion fan)
1 box (10oz) frozen chopped spinach (I used a huge TJ's bag of fresh spinach and steamed it down)
2.5 Cs of jarred Alfredo Sauce (I used the 4 cheese Classico alfredo - 1.5 jars)
1.5 Cs ricotta cheese - entire container; used part-skim - needed to cut back somewhere :)
1 t garlic salt
1/2 t black pepper
1/3C dry bread crumbs (I used the seasoned italian ones)
1/4 C grated parmesan cheese
1T olive oil
1. Heat oven to 425. Coat 13x9 pan w/ nonstick spray.
2. Bring large pot of salted water to a boil. Cook pasta. Drain & return to pot. Stir in tomatoes & onions.
3. Cook (if fresh) or Microwave (if frozen) spinach. Squeeze out all moisture & chop (if not already).
4. While water is boiling & Spinach is cooking, make sauce in a *large* bowl. Add in alfredo sauce, ricotta, garlic salt & pepper. Stir. When spinach is ready...add it in too and Stir again.
5. Add pasta (w/ tomatoes & onions) to bowl & stir again.
6. Place the pasta mixture into the pan.
7. Mix together the breadcrumbs, parmesan cheese & oil w/ fingers in a small bowl. Then crumble over the top of the pasta (in pan).
8. Bake & ENJOY!
Definitely starve for 1 day before eating this b/c it is amazing and you'll have a difficult time stopping...unless you're Sean of course, who ate 1/2 the pan & then asked for Chicken Romano :) ha!
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