An oven-baked pasta casserole recipe with ricotta cheese, tomatoes and spinach. This cheesy casserole is healthy enough that adults will approve, yet cheesy enough that kids will eat it.
Ingredients:
- 2 cups pasta (use penne, ziti or medium shells)
- 1/2 cup loosely packed fresh basil, chopped
- 1 cup fresh grated Parmesan cheese
- 10 ounces frozen spinach, thawed and drained
- 3 cloves garlic, minced
- small drizzle of olive oil
- 1 cup ricotta cheese
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 2 large tomatoes, chopped
- 1/2 cup Italian seasoned bread crumbs
- 1 tablespoon olive oil
Preparation:
Cook pasta in lightly salted water according to package directions. Drain well.
Combine fresh chopped basil, Parmesan cheese and minced garlic with a small drizzle of olive oil, just enough to moisten. Stir in ricotta cheese.
In a bit of olive oil or a non-stick pan, heat onions until just soft, then reduce heat to medium low. Stir in balsamic vinegar and tomatoes and season with salt and pepper. Heat for another 3-4 minutes.
Pre-heat oven to 350 degrees and lightly grease a large casserole dish.
In a large bowl, combine cooked pasta with spinach, tomatoes and onions, then place in casserole dish. Spoon ricotta mixture on top and spread into an even layer.
Sprinkle bread crumbs on top then drizzle with one tablespoon of olive oil.
Bake in a pre-heated oven for 25-30 minutes, until lightly bubbly.
