Creamy Spinach Ricotta Pasta

This recipe doesn't need much introduction. This is one of those... "what do I have in my pantry that I can throw together and make a meal" haha I am sure many of us have had some interesting combinations through that method! 

Enjoy!

1 Box rigatoni pasta

1 can diced tomatoes with basil, onion and garlic undrained

1/2 chopped onion 

1 box frozen chopped spinach (you can use fresh if you like) 

1 jar Alfredo Sauce 

1 1/2 cups ricotta cheese 

1 teaspoon garlic salt &P

1/3 cup Italian bread crumbs 

1/4 cup grated Parmesan Cheese 

1 tablespoon EVOO

Preheat oven 425 degreesF Lightly spray 9x13 inch baking dish with cooking spray, set aside 

In a large pot boil salted water, cook pasta to box directions, drain and return to pot. Add undrained tomatoes and onions and toss to combine

cook spinach in microwave following package directions when cool enough to handle squeeze out excess moisture. Transfer to a medium bowl. Add alfredo sauce, ricotta cheese, garlic salt&P stir to combine. Transfer to pot with pasta toss and combine. Pour into prepared baking pan

Mix together bread crumbs, parmesan cheese and oil. Sprinkly over pasta. Bake in preheated oven for 20 mins or until golden brown and bubbling. 

ENJOY!