Spinach and Ricotta Baked Pasta from Awesome on 20

Spinach and Ricotta Baked Pasta

Spinach and Ricotta Baked Pasta from Awesome on 20

This cheesy spinach and ricotta baked pasta saved the day.

You see, I had a dilemma. I don’t really care for leftovers most of the time. I get bored easily. It’s a thing. But I also can’t afford to waste food. If there’s a bowl of spinach and ricotta mixture left over from calzone grilled cheese sitting in my refrigerator, I can’t just let it go to waste. That bowl is probably worth two bucks. It hurts my heart to waste.

Spinach and Ricotta Baked Pasta from Awesome on 20

 

Luckily, there was also some macaroni and a half empty jar of pasta sauce kickin’ around my kitchen. And since Emily went home, and it’s now just the two of us again, I had just enough ingredients lying around to make something completely new without leaving the house or spending another dime. Super score!

What’s better than gooey cheesy pasta with hidden spinach and tomato sauce for added flavor, texture, and a slight decrease in guilt. Of course, putting a slice of provolone over the whole thing can only make this situation a whole lot brighter. A perfect, individual one pot dinner that takes about five minutes of actual effort and helps you clean out your fridge and pantry. There are so many ways this recipe is winning. 

Spinach and Ricotta Baked Pasta from Awesome on 20

Oh, and it’s vegetarian, so you can share it with your veggie friends. Yay! I love my veggie friends. And I love pasta and cheese. And I really love saving money. Eating, though, eating is definitely the best part.

Spinach Ricotta Baked Pasta
Serves 2
Individual baked pasta with spinach, ricotta, tomato sauce, and topped with melted provolone. A great way to use up leftovers in a whole new way.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 4-6 ounces small pasta, I used macaroni
  2. 1/2 cup spinach and ricotta mixture
  3. 1/2 cup tomato sauce
  4. 2 slices provolone
Instructions
  1. Preheat oven to 400.
  2. In a medium pot, boil pasta until al dente. I always cook mine one minute less than the box suggests. Drain pasta.
  3. In a small mixing bowl, stir together spinach and ricotta mixture, tomato sauce, and cooked pasta.
  4. Spoon into ramekins and top with a slice of provolone.
  5. Place ramekins on a cookie sheet to make transport easier and to catch possible drips.
  6. Bake for 15 minutes to heat through and brown the cheese.
  7. Let cool for 10 minutes and dig in. Pat yourself on the back for not being wasteful and for making a delicious dinner.
Notes
  1. Amounts are approximate. We're using up leftovers here, so get creative and use up whatever you have.
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