Your Shopping Basket
Creamy Baked Pasta with Spinach


1/2 lb.               Turkey, ground

1/2 cup              Onion, chopped

1 jar                   Robert Rothschild Farm Vodka Pasta Sauce

1/2 cup             Water

8 oz.                 Penne pasta, uncooked

1 (10 oz.) pkg.  Spinach, frozen, chopped, thawed, drained and squeezed dry

1 1/2 cups         Ricotta cheese, part-skim

1/2 cup              Mozzarella cheese, shredded


Preheat oven to 375 degrees F. Cook turkey and onion in large non-stick skillet on medium-high heat until meat is no longer pink. Stir in pasta sauce, and water. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.


Meanwhile, cook pasta as directed on package; drain well. Stir pasta and well-drained spinach into sauce until well mixed. Spread 1/2 of the pasta mixture in 11 x 7-in. baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese.


Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

leave a review

Your email address will not be published. Required fields are marked *

Please note, reviews must be approved before they are published