1 jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce
1 cup water
1 1/4 cups part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 of a 6-ounce package fresh baby spinach or arugula, coarsely chopped (about 4 cups)
3 cups trumpet-shaped pasta (campanelle), cooked and drained (about 4 cups)
Instructions
Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cup Parmesan cheese, egg and spinach in a medium bowl.
Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet.
Cook over medium heat for 10 minutes or until the mixture is hot.
Originally Submitted
7/8/2014
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