Pasta with Creamy Red Sauce

January 9, 2024
Created by Jonnell Masson, MS, RDN, CD
20 minutes
Serves 6
  • 1 lb whole wheat pasta
  • 1 jar (24 - 25 oz) marinara sauce
  • 2 cups fresh baby spinach or frozen chopped spinach
  • 1 1/4 cups part-skim ricotta cheese

Cook pasta according to package directions. While the pasta cooks, in a medium saucepan bring marinara sauce to a simmer. Stir in spinach, and when spinach is wilted stir in ricotta cheese. Bring back up to a simmer. Drain the pasta and stir sauce into cooked pasta. 

Nutrition per serving: 420 calories; 6g total fat (3g saturated); 460mg sodium; 67g carbohydrates; 7g dietary fiber; 6g sugar (0g added sugar); 18g protein 

Bonus: If you have leftover ricotta, it makes an excellent snack! Top ricotta with frozen dark sweet cherries and some sliced almonds. Refrigerate until the cherries are thawed and enjoy!