Vegetarian Not-Sagna

Vegetarian Not-Sagna

Ingredients

1 box frozen spinach thawed and drained

1 container (15 oz.) fat free ricotta cheese

14 oz. Smart Taste pasta (or other whole-grain pasta)

1 32-oz can crushed tomatoes

1 large tomato, diced

3 cloves garlic, crushed (or more to taste)

1/2 tsp. dried basil or a good handful fresh, chopped

2 tsp. olive oil

3 cups water

2 c. reduced-fat mozzarella cheese, divided

Sprinkle Parmesan cheese

Directions

Heat the oil and garlic in a large oven-safe skillet (or range-safe casserole). Add chopped tomatoes and cook gently until they start to break down. Then, add the crushed tomatoes and basil and stir well. Add the DRY pasta, and water, lower the heat and cook, covered until pasta is tender. While the pasta is cooking, mix together the ricotta, 1/2 of the mozzarella, and the spinach. Drop in dollops over the top of the cooked pasta, like so:

Gently stir the spinach mixture into the noodles, then top with the remaining mozzarella cheese and a sprinkle of Parmesan. Place the pan under the broiler for about 5 minutes to melt and brown the cheese, then serve! Makes 8 servings, unofficially 6 Points a piece.