This dish is very reminiscent of something I made a few weeks ago, Spinach Lasagna Rollups. This more or less has the same ingredients, just in a different shape. Its slightly easier to make because no rolling is involved and works better for leftovers. Coming at ya courtesy of SkinnyTaste.com
How Long Is This Gonna Take:
About 45 minutes
But Is It Good For Me:
Makes 8 servings, 8 points+ per serving
What You'll Need:
* Thawed and Drained
** 2 tsp dried basil, 1 tsp dried oregano, + S&P as needed
What To Do:
1. Preheat oven to 375F. Spray a 9x13-inch baking pan with oil spray. In a large pot of salted water, cook pasta until al dente. Drain and return to pot.
2. Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, S&P, and chopped tomatoes. Season with basil, oregano, and more S&P if needed.
3. Add sauce to the pasta and combine. Add 1 cup mozzarella, Parmesan and ricotta and mix well. Transfer to the baking pan. Top with the remaining 1 cup mozzarella.
4. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.
From Skinny Taste: This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.