Deconstructed Spinach and Artichoke Lasagna
adapted from Everyday with Rachael Ray February 2009
salt and pepper
1 lb small wheat penne pasta
1/4 cup onion, chopped
2 cloves garlic, minced
10 oz package frozen spinach, thawed and drained
6 artichoke hearts, quartered
1 can Hunts spaghetti sauce
1/2 cup water
1 oz container low fat ricotta cheese
1 Tbsp dried or fresh basil chopped
1 Tbsp dried or fresh parsley chopped
Parmesan cheese to sprinkle on top
1. In a large pot add water and salt and bring to a boil. Add pasta and cook until al dente (about 12 minutes). Drain.
2. While the pasta is cooking, add onion and garlic to a large skillet. Heat over medium for 1 to 2 minutes or until the flavors are released. Add spinach and artichokes and stir until combined. Add spaghetti sauce and water. Simmer until pasta in done.
3. In a bowl, combine ricotta, basil, and parsley.
4. Divide penne between 4 serving bowls. Pour spinach and artichoke sauce over penne. Top with a scoop of ricotta and sprinkle parmesan on top.