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.