1 1/3 cups fat free ricotta cheese
4 cups raw spinach
1/2 cup minced onion
2 cloves garlic, minced
8 ounces Barilla Whole Grain rotini
2 cups Libby’s 100% Pure Pumpkin, no salt added
1/8 teaspoon ground nutmeg
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon salt
1/2 cup grated parmesan cheese
1. Preheat oven to 375 degrees F.
2. Bring water to boil, add pasta and cook for 10 minutes. Drain thoroughly.
3. While pasta is cooking combine ricotta, spinach, onion, garlic, pumpkin, nutmeg, salt and pepper. Add drained pasta to ricotta mixture.
4. Spray a 9-10 inch baking pan with oil and place pasta mixture into pan. Top with parmesan cheese. Bake for 20 minutes. Turn oven to broil and broil for 1-3 minutes until top is bubbly and brown. Serve immediately.