Inside-Out Lasagna

YIELD: 4 servings

INGREDIENTS

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

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 and garlic 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