Monday, April 5, 2010

Two Cheese Pasta Casserole

16 ounces pasta (I used a variety of what I had left over)
26 to 30 ounces pasta sauce store bought or homemade
15 ounces low fat ricotta cheese
10 oz frozen, chopped spinach, thawed and squeezed to drained
1/4 cup sliced pimento-stuffed green olives
2 tablespoons grated paremsan cheese
1 teaspoon dried parsley
1/4 teaspoon sea salt
1/8 teaspoon pepper
  1. Move oven rack to the lower middle position and preheat the oven to 375°. Cook and drain the pasta according to package instructions
  2. Mix the pasta and remainining ingredients. Spoon into a greased 9x13 inch baking dish.
  3. Bake for 35 to 40 minutes or until bubbly

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