Ingredients
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1 (12 oz) box whole-wheat fusilli or rotini
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1 1/2 cup part-skim ricotta cheese
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1/2 cup low fat milk
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1 large egg
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1/4 cup store bought pesto
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1 (16 oz) bag chopped frozen spinach, thawed
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2 cups frozen peas, thawed
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1/2 cup julienne cut sundried tomatoes
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cooking spray
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1/2 cup shredded Asiago cheese
Steps
1
Preheat oven to 400℉. Cook the pasta according to package directions.
2
Meanwhile, in a large bowl, stir together the ricotta, milk, egg, and pesto. Season with salt and pepper. Squeeze the spinach until dry. Add the spinach, peas, and sun-dried tomatoes to the ricotta mixture. Stir in the cooked pasta.
3
Spray a 9x13-inch baking dish with cooking spray. Transfer the pasta mixture to the dish and top with cheese. Bake 15 min., until cheese is melted.
4
Store it: Cover baking dish with plastic wrap and freeze.
The night before serving: Place baking dish in refrigerator to thaw.
20 Min. before serving: Preheat oven. Remove plastic from baking dish, cover with foil, and bake 20 min.
