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Fusilli Bake with Spinach, Pesto, and Peas Filed in Pasta
on December 19th, 2017

Chef's Notes

Chock full of veggies, this hearty casserole gets an extra burst of flavor from sweet and tangy sun-dried tomatoes.


The estimated prep time for this recipe is 5 minutes and 20 minutes cook time.
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.


Chef Details

Add Items to Grocery List


  • 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)

Nutrional Info

Servings Per Recipe: 8

Amount Per Serving

Calories: 441

  • Total Fat: 15g
  • Cholesterol: 72mg
  • Sodium: 300mg
  • Total Carbs: 56g
  •     Dietary Fiber: 9g
  • Protein: 25g