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Fusilli Bake with Spinach, Pesto, and Peas
Submitted by: Klara Carlson


    • 1 (12 oz) box whole-wheat fusilli or rotini
    • 1 ½ cup part-skim ricotta cheese
    • ½ cup low fat milk
    • 1 large egg
    • ¼ cup pesto
    • 1 (16 oz) bag chopped frozen spinach, thawed
    • 2 cups frozen peas, thawed
    • ½ cup julienne cut sun dried tomatoes
    • ½ cup shredded Asiago cheese (or Parmesan)


Preheat oven to 400℉. Cook the pasta according to package directions.

Meanwhile, in a large bowl, stir together the ricotta, milk, egg, and pesto. Season with salt (in moderation) and pepper. Squeeze the spinach until dry. Add the spinach, peas, and sun-dried tomatoes to the ricotta mixture. Stir in the cooked pasta.

Spray a 9x13-inch baking dish with cooking spray. Transfer the pasta mixture to the dish and top with cheese. Bake 15 min., until cheese is melted.