Inside-Out Lasagna - cooking recipe

Ingredients

8 ounces whole wheat rotini or 8 ounces fusilli
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves, sliced
8 ounces sliced white mushrooms or 3 1/2 cups white mushrooms
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (14 ounce) can Italian-style diced tomatoes
8 cups Baby Spinach
1/2 teaspoon crushed red pepper flakes (optional)
3/4 cup part-skim ricotta cheese

Preparation

1.Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3.Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4.Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.