Comida Kraft
Recipe Box

Spinach Ricotta Sauce for Pasta

Spinach Ricotta Sauce for Pasta is rated 4.071428571428571 out of 5 by 14.
Prep Time
15
min.
Total Time
30
min.
Servings

10 servings, 1/2 cup each

This easy, creamy pasta sauce of ricotta cheese, Parmesan cheese, milk, spinach, tomatoes and garlic is a tasty change of pace from classic tomato sauce.

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What You Need

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Make It

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  • Cook and stir onions and garlic in hot oil in large saucepan on medium-high heat until tender.
  • Add ricotta cheese, milk and Parmesan cheese; mix well. Cook 2 min., stirring occasionally. Add spinach; mix well. Reduce heat to medium-low; cook until heated through, stirring occasionally. Stir in tomatoes and pepper.
  • Serve tossed with hot cooked fettuccine or your favorite pasta.

Size-Wise

Keep an eye on portion size when you enjoy this rich sauce.

Note

Recipe makes enough sauce for 1 lb. pasta, cooked.

How To Thaw Frozen Chopped Spinach

Place spinach in microwaveable bowl. Microwave on HIGH 2 min.

Servings

  • 10 servings, 1/2 cup each

Nutritional Information

Serving Size 10 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 170
Total fat 12g
Saturated fat 6g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 80 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I had leftover ricotta from another recipe. I had leftover ricotta from another recipe. I checked your search options and found this recipe. I did not have frozen chopped spinach, but I did have frozen chopped creamed spinach in the freezer. I mixed it in and instead of putting tomatoes in it, I put the tomatoes directly on the top of the hot pasta. It was creamy and delicious. I will see how it comes out when I reheat the leftovers.
Date published: 2008-11-22
Rated 5 out of 5 by from I've made with this a couple of times, substituting broccoli, and always adding mozzarella and... I've made with this a couple of times, substituting broccoli, and always adding mozzarella and black pepper. It does work better with chunky pasta like shells, elbows, or rotini.
Date published: 2011-10-15
Rated 4 out of 5 by from delicious! delicious! If you want to reduce calories try it with spaghetti squash instead of pasta...very good!
Date published: 2006-05-19
Rated 4 out of 5 by from It was good, but it smells very strong and the smell stuck in the house for a day afterwards! It was good, but it smells very strong and the smell stuck in the house for a day afterwards!
Date published: 2006-04-28
Rated 4 out of 5 by from Similar to a fetticuine alfredo as far as consistency is concerned & just as tasty! Similar to a fetticuine alfredo as far as consistency is concerned & just as tasty!
Date published: 2007-01-06
Rated 4 out of 5 by from Very good, but I would add more parmesean or maybe some seasonings. Very good, but I would add more parmesean or maybe some seasonings.
Date published: 2002-10-10
Rated 4 out of 5 by from Easy to make, I added a little black pepper. Easy to make, I added a little black pepper. Doesn't reheat well.
Date published: 2008-04-15
Rated 5 out of 5 by from very easy recipe and very delicious. very easy recipe and very delicious.
Date published: 2006-06-03
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