Inside-Out Lasagna

YIELD: 4 servings

INGREDIENTS

• 8 oz. whole wheat rotini or fusilli
• 1 Tbsp. EV olive oil
• 1 small onion, chopped
• 3 garlic cloves, sliced
• 8 oz. sliced white mushrooms (about 3 1/2c.)
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1 14 oz. can diced tomatoes with Italian Herbs
• 8 c. baby spinach
• 1/2 tsp. crushed red pepper
• 3/4 c. part skim ricotta cheese
• Italian meatballs (optional)

DIRECTIONS

Bring a large pot of water to boil. Add pasta; cook until just tender, 8-10 min. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over med. heat. Add onion, garlic, and mushrooms and cook, stirring, until the mushrooms release their liquid, 4-6 min.

Add tomatoes, spinach, and crushed red pepper. Increase heat to med.-high; cook, stirring once halfway through, until the spinach is wilted, about 4 min.

Toss the sauce with the pasta. Dollop each serving with 3Tbsp. of ricotta.

NUTRITIONAL INFORMATION

364 cal; 9g. fat; 55g. carb; 16g. protein; 7g. fiber