Vegetarian Baked Spinach Spaghetti Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring layers of spinach, spaghetti noodles, and creamy cheeses baked to perfection.

Ingredients

• 200 g Old Hill Parmesan Cheese
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 200 g Hommade Tomato Puree
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g Baby Spinach

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cook 4 oz of whole wheat pasta according to package instructions. Drain and toss with 1 cup of tomato puree.
3. 3. Thaw and drain 1 cup of fresh spinach, squeezing out excess moisture.
4. 4. In a bowl, mix 1 1/2 cups of ricotta cheese with 1/4 cup of grated Parmesan cheese.
5. 5. In a 9 x 9-inch baking dish, layer half of the whole wheat pasta mixed with tomato puree, followed by all the spinach, and then the ricotta cheese mixture.
6. 6. Sprinkle half of the shredded mozzarella cheese (3 oz) over the ricotta cheese layer.
7. 7. Repeat the layering with the remaining whole wheat pasta and tomato puree, then slice the remaining 3 oz of mozzarella into thin strips and arrange them in a lattice design on top.
8. 8. Sprinkle 2 tablespoons of grated Parmesan cheese over the mozzarella lattice.
9. 9. Bake in the preheated oven for 45 minutes, or until the cheese is bubbly and golden. Serve warm.