Inside-out Lasagna

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 ounces whole wheat rotini or 8 ounces fusilli
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, sliced
• 8 ounces sliced mushrooms (about 3 1/2 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (14 ounce) can diced tomatoes with italian herbs
• 8 cups baby spinach
• 1/2 teaspoon crushed red pepper (optional)
• 3/4 cup part-skim ricotta cheese

Recipe

• 1 bring a large pot of water to a boil. add pasta; cook until just tender, 8 to 10 minutes or according to package directions. drain and transfer to a large bowl.
• 2 meanwhile, heat oil in a large nonstick skillet over medium heat. add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
• 3 add tomatoes, spinach and crushed red pepper (if using). increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
• 4 toss the sauce with the pasta and divide among 4 bowls. dollop each serving with 3 tablespoons of ricotta.