Italian

Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce is for Dinner.

Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce takes 20 minutes to prepare.

Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce takes 30 minutes to cook.

Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce makes 8 servings.

The ingredients for Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce are:

16oz penne pasta (shells, elbow, all will work)
8c fresh spinach
1 cup chopped mushrooms
1 cup onion (or med onion chopped)
16oz Ricotta
1/2 c half and half
2 cups shredded italian cheeses
garlic and/or onion powder, salt, pepper to taste
1 Jar Vodka pasta sauce (I use Newmans)

Here is how you make Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce:

Preheat oven 375. Cook pasta according to package directions. Saute' spinach, mushrooms, and onion. Mix Ricotta, half and half, and Vodka sauce in large bowl and season to taste.Once pasta is finished, drain and mix in sauteed vegetable as well as sauce mixture. After it is mixed well, pour into a greased 13x9 baking dish and top with shredded cheese. Bake for 30 mins or until golden and bubbly!Let sit a few minutes before serving.Serving Size: 8 12-oz servingsNumber of Servings: 8Recipe submitted by SparkPeople user HOMEOF_THEWESTS.

The nutritional information for Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 474.9

• Total Fat: 15.4 g
• Cholesterol: 53.3 mg
• Sodium: 577.4 mg
• Total Carbs: 61.5 g
• Dietary Fiber: 2.9 g
• Protein: 25.2 g

Baked Ricotta, Spinach, and Mushroom Pasta in Vodka Sauce is Italian cuisine.