2 cups CLASSICO Spicy Tomato and Pesto Pasta Sauce
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Let's Make It
Heat oven to 350°F.
Place spaghetti in large bowl. Beat 1 egg until blended. Add to spaghetti along with the Parmesan; mix lightly. Press onto bottom and up side of 9-inch pie plate to form crust.
Beat remaining egg in medium bowl until blended. Add ricotta, 1/2 cup mozzarella and Italian seasoning; mix well. Spread onto bottom of spaghetti crust.
Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or until fragrant. Add spinach; cook and stir 1 to 2 min. or just until wilted. Stir in pasta sauce. Cook and stir 1 min. Spread over ricotta mixture; sprinkle with remaining mozzarella.
Bake 30 min. or until heated through. Let stand 5 min. before cutting into wedges to serve.
Serve with a crisp mixed green salad and whole wheat roll to round out the meal.
Substitute 1/2 lb. ground beef or Italian sausage for the spinach. Cook in skillet with the garlic until done; drain. Add pasta sauce; continue as directed.
Substitute a well-drained, thawed 10-oz. pkg. frozen chopped spinach for the fresh spinach . Add to cooked garlic along with the pasta sauce; cook and stir until heated through.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.