- 3 C ricotta cheese (we use one 16oz container)
- 1 T dried pasley
- 1 1/2 tsp. salt
- 1 egg
- 10-oz pkg. frozen spinach, cooked
- 1/3 C grated Parmesean
- 26oz spaghetti sauce
- 16 oz wheat ziti, cooked (we recommened whole wheat Penne Rigate by Healthy Harvest)
- 16 oz shredded mozzarella cheese
Blend together ricotta cheese, parsley, salt, egg and spinach until smooth. Add Parmesan, blending to combine.
Spread enough spaghetti sauce in an ungreased 9x13 baking pan to cover the bottom. Arrange half of the pasta over the sauce.
Spread half of the ricotta mixture over the top.
Cover with half of the remaining spaghetti sauce, and sprinkle half of the mozzarella cheese on top. Repeat layers, ending with mozzarella on top.
Bake at 350 for 45 minutes until cheese is nicely browned.
Serves 6-8 people. (Freezes well too!)
From this blog.
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