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Enjoy this recipe from Best-Ever Casseroles.
Submitted by: Karen Pilcher from Burleson, TX
2 10-oz. pkgs. frozen chopped spinach, cooked and drained
15-oz. container ricotta cheese
3 eggs, beaten
2/3 c. grated Parmesan cheese
1/4 t. pepper
16-oz. pkg. ziti pasta, cooked
28-oz. jar spaghetti sauce
2 t. dried oregano
12-oz. pkg. shredded mozzarella cheese
Combine spinach, ricotta cheese, eggs, Parmesan cheese and pepper; set aside. Combine pasta, spaghetti sauce and oregano; place half the pasta mixture in an ungreased 13"x9" baking pan. Layer with spinach mixture and mozzarella. Add remaining pasta mixture. Cover with aluminum foil and bake at 375 degrees for 25 minutes. Uncover and bake another 5 minutes, or until bubbly. Remove from the oven and let stand for about 10 minutes before serving. Serves 8. | |
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Combine spinach, ricotta cheese, eggs, Parmesan cheese and pepper; set aside. Combine pasta, spaghetti sauce and oregano; place half the pasta mixture in an ungreased 13"x9" baking pan. Layer with spinach mixture and mozzarella. Add remaining pasta mixture. Cover with aluminum foil and bake at 375 degrees for 25 minutes. Uncover and bake another 5 minutes, or until bubbly. Remove from the oven and let stand for about 10 minutes before serving. Serves 8. |
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