Spinach Ricotta Rotini

Author: Canadian Living

This is truly a one-pot meal because the pasta cooks in the creamy sauce under a crumbly golden topping. For a vegetarian option, omit ham and use 1 can (19 oz/540 mL) chickpeas, drained and rinsed.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tub (454 g) ricotta cheese
  • 1 can 2% evaporated milk
  • 2 1/2 cups water
  • 1 1/2 teaspoon dried Italian herb seasoning
  • 1 teaspoon Dijon mustard
  • 1 pkg (10 oz/300 g) frozen chopped spinach thawed and squeezed dry
  • 4 cups rotini pasta
  • 2 cups chopped smoked ham
  • 2 cups chopped smoked turkey
  • 1 cup shredded Asiago cheese
  • 1 cup fresh bread crumbs

Method

In large bowl, whisk together ricotta, evaporated milk, water, herb seasoning and mustard. Stir in spinach, pasta and ham. Pour into 13- x 9-inch (3 L) baking dish. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in 425°F (220°C) oven, stirring twice, for about 30 minutes or until thickened and pasta is tender.

Combine Asiago cheese and bread crumbs; sprinkle over pasta. Bake for about 5 minutes or until melted and golden.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1453 mg
  • Protein 49 g
  • Calories 717.0
  • Total fat 30 g
  • Cholesterol 121 mg
  • Saturated fat 17 g
  • Total carbohydrate 63 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 67.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 75.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 62.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Ricotta Rotini

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