Ingredients:
1 lb short tubular pasta ( ziti, rigatoni, etc.)
2 tablespoons parmesan cheese
1 lb part-skim ricotta cheese
3 beaten eggs
1/2 cup chopped fresh parsley
2 teaspoons salt
2 teaspoons pepper
32 ounces spaghetti sauce
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
2/3 cup parmesan cheese
Directions:
Cook pasta according to directions for al dente, or just barely tender.
Meanwhile, in a large bowl, combine the 2/3 c. parmesan cheese and all the other sauce ingredients.
Mix well.
Drain the pasta, toss it with the sauce, and turn it into a greased 9×13 baking dish.
Sprinkle the 2 tbs of parmesan over the top, and bake at 375 for 25 to 30 minutes, or until bubbly and lightly browned on top.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.