Baked Pasta + Spinach + Ricotta

• 1 ½ cups Kite Hill dairy-free ricotta cheese
• 1/2 cup parmesan cheese, shredded and divided
• 1 clove garlic, minced
• 10 oz fresh spinach, chopped (in food processor)
• Pinch of nutmeg
• ¼ tsp dried basil
• ⅛ tsp crushed red pepper
• Salt and black pepper to taste
• 16 oz whole wheat mini shell pasta
• 4 cups marinara sauce
• 8 oz. mozzarella cheese, shredded

Directions:

Spinach + Ricotta Filling

1. In a medium bowl, combine the ricotta and 1/4 cup of the parmesan. Stir until smooth.
2. Add the garlic, spinach, nutmeg, dried basil, crushed red pepper, and 1/2 tsp. salt and 1/4 tsp. pepper.

Everything Else

1. If serving right away, preheat the oven to 350 degrees F.
2. Cook the pasta according to instructions for al dente, about 13 minutes. Drain and set aside.
3. Spread 1/4 cup of marinara sauce on the bottom of a 9×13 baking dish. Set aside.
4. Put half of the pasta into the prepared baking dish and top with half of the marinara sauce.
5. Spoon the spinach ricotta mixture on top of the sauce in an even layer.
6. Sprinkle half of the mozzarella cheese over the mixture.
7. Cover with the remaining pasta and the remaining sauce.
8. Top with the remaining mozzarella cheese and the remaining 1/4 cup of parmesan.
9. Cover with foil and bake for 25 minutes or refrigerate until ready to bake.
10. Turn on the broiler, remove foil, and bake for an additional 5 minutes or until the cheese is melted and the edges are lightly browned.
11. Serve hot and enjoy.