Creamy Spinach Ricotta Pasta

Creamy Spinach Ricotta Pasta
Servings: 8 Prep 20 mins Bake 425°F 25 mins


  • 1 pound rigatoni
  • 1 can (15 ounces) diced tomatoes with basil, onions and garlic
  • 1 cup fresh or frozen chopped onions
  • 1 box (10 ounces) fresh or frozen chopped spinach
  • 2 1/2 cups jarred Alfredo sauce
  • 1 1/2 cups ricotta cheese
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/3 cup seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Make It

1. Heat oven to 425 degrees F. Coat 13 x 9-inch baking dish with nonstick cooking spray.

2. Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.

3. Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.

4. Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.

5. Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425 degrees F for 20 to 25 minutes or until golden brown and bubbly.