Pesto and Spinach Bake

This recipe is off my other blog and named baked ziti. I changed the name so you know a little bit more about what to expect. We had this for dinner the other night and I swear, we still have enough for 2 more full dinners. This is for all you left over lovers out there!

Ingredients:

Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping

DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.

In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.

Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.

Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.

Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.

For the freezer meal, allow to thaw.

Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)