High-Protein Spinach and Ricotta Pasta Bake

This High-Protein Spinach and Ricotta Pasta Bake combines traditional Italian flavors with a creative twist. It features whole wheat pasta, packed with protein-rich ricotta and sautéed spinach, all baked to perfection with a golden cheese topping. This dish is not only satisfying but also nutritious, making it a balanced choice for dinner.

Ingredients:

• 8 oz whole wheat penne pasta
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
5. In a large bowl, combine ricotta cheese, egg, oregano, salt, and pepper. Mix until well combined.
6. Add the cooked pasta, sautéed spinach, and marinara sauce to the ricotta mixture. Stir gently to combine.
7. Transfer the pasta mixture to a greased baking dish. Top with shredded mozzarella and grated Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Let cool for a few minutes before serving.