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Fusilli Bake with Spinach, Pesto, and Peas

Chock full of veggies, this hearty casserole gets an extra burst of flavor from sweet and tangy sun-dried tomatoes.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
457 calories per serving


> 1 (12 oz) box whole-wheat fusilli or rotini
> 1 1/2 cup part-skim ricotta cheese
> 1/2 cup low fat milk
> 1 large egg
> 1/4 cup store bought pesto
> 1 (16 oz) bag chopped frozen spinach, thawed
> 2 cups frozen peas, thawed
> 1/2 cup julienne cut sundried tomatoes 
> cooking spray
> 1/2 cup shredded Asiago cheese


Preheat oven to 400℉. Cook the pasta according to package directions.
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.
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.
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.

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