Ok, so this isn’t actually baked, but that’s what makes this dish so easy and quick for a weeknight dinner. I actually used leftover ricotta from my Lightened Up Summer Vegetable Lasagna, so you may have to fidget with the measurements a bit to get the amount right for this dish. You could also just use low-fat ricotta, and some salt and pepper. This is the kind of dish that you can alter to include whatever vegetables you like.
Weeknight “Baked” Ricotta Pasta
1 cup of ricotta mixture from Lightened Up Summer Vegetable Lasagna, or just plain low fat ricotta
1 package of dry whole wheat pasta (fusilli or penne are good options)
½ white onion, sliced thin
1 cup cherry tomatoes, sliced in half
2 cups fresh or frozen spinach
½ cup grated parmesan cheese
salt and pepper, to taste
- Cook pasta according to package’s instructions. Drain and place back in the pot.
- In a separate pan, sauté onion, tomatoes and spinach for about 5-10 minutes or until cooked through.
- Add ricotta mixture, vegetables, parmesan, salt, and pepper to pasta and heat on low until warm and parmesan cheese is melted.