Ingredients
6 ounces Pesto
16 ounces Ricotta
2 Eggs
1 pound Cavatappi (substitute any textured, small pasta)
6 ounces Spinach (one small tub)
1 pound Shredded Low-Moisture Mozzarella Cheese
1.5 pounds Optional - Italian Sausage
2 cups Frozen Peas
Preparation
Step 1: Saute sausage until fully cooked, and in small bite-sized pieces. Set aside. Saute spinach until wilted and drain excess liquid.
Step 2: Cook pasta according to package directions, to al dente. Drain and let cool slightly.
Step 3: Whisk the eggs together in large bowl, then add all of the ricotta and pesto and combine. Season with salt and pepper, optionally add dried basil and parsley if desired.
Step 4: Once cool, add pasta, sausage, spinach, and peas to the ricotta mixture and combine well.
Step 5: Grease a 9x11 glass baking dish and pour in pasta. Cover with the mozzarella.
Step 6: Cover with foil and bake for 20 minutes at 375 degrees, then uncover and bake until cheese is golden brown ~ another 10-15 minutes.
