This is one of my fastest, easiest weeknight meals that will leave you with leftovers for days- baked pasta. It’s that simple. It doesn’t require any measuring or chopping unless you really want to add some garlic, but it still has plenty of whole grains and vegetables to qualify as a healthy meal. I love making this, pre-portioning the leftovers to refrigerate or freeze, and just reheating it in the microwave or oven to serve alongside a salad after a long day of work.
The recipe is as simple as this: Prepare a box of pasta to barely al dente and drain. Mix in a bag thawed-and-drained frozen spinach, a can of drained diced tomatoes, and ricotta cheese (homemade is best, but don’t bother if you don’t have time). Season, pour into a pan, top with mozzarella, and bake until brown and bubbly.
No excuses to eat out! It’s also perfect for feeding a crowd or providing to friends who need help with meals (think new parents or new neighbors) since it can be prepared in disposable pans and frozen so they can just bake it as they need it.
- 1 box whole grain pasta
- 1 bag frozen spinach
- 1 28-oz can diced tomatoes
- 1 8-oz container of low-fat ricotta
- Salt, pepper, garlic powder, and dried herbs to taste
- Shredded mozzarella
- Preheat oven to 400F.
- Prepare pasta according to package directions, but drain when just shy of al dente.
- Meanwhile, thaw spinach in the microwave and drain excess water. Also drain liquid out of the tomatoes.
- Mix pasta, spinach, tomatoes, ricotta, and seasonings and spread into a large baking dish.
- Top with mozzarella and bake until cheese is brown and bubbly, about 20 minutes. Broil if necessary to brown the cheese.