Two Peas & Their Pod · by Maria Lichty★ 4.4 (14)
Baked Pasta with Spinach and Ricotta
NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 56%
CARBS 66G49% OF CAL
7G FIBER0G ADDED0G INTRINSIC49G OTHER10G TOTAL SUGAR
FAT 21G34% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy baked pasta layered with spinach, ricotta, parmesan, and mozzarella in marinara sauce. This cheesy Italian-inspired casserole is a straightforward weeknight dinner.
mainitalianpastacasserole🥧 baking dish🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 12 ounces pasta (we used mini shells)
- 1 1/2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic (minced)
- 10 oz package frozen chopped spinach (thawed and squeezed of excess liquid)
- Pinch of nutmeg
- 1/4 teaspoon dried basil
- 1/8 teaspoon crushed red pepper
- Salt and black pepper (to taste)
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 45M
CAL 27%·PRO 56%
CARBS 66G49% OF CAL
7G FIBER0G ADDED0G INTRINSIC49G OTHER10G TOTAL SUGAR
FAT 21G34% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1337mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 558mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1337MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.