This one-pot vegetarian dish is a go-to recipe for my family. I came up with this process as I hate to boil pasta!

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet. Add onion and bell pepper and cook until onion is soft and translucent, about 5 minutes. Add spinach and saute until just wilted, about 3 minutes. Pour in dry rotini pasta and stir in 4 cups water, pasta sauce, salt, and pepper.

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  • Cover skillet and simmer for 10 minutes. Stir pasta, adding a little more water if contents seem too dry. Cover and simmer for 10 minutes more.

  • Reduce heat to low and stir in Parmesan cheese. Add tablespoon-sized scoops of ricotta cheese decoratively on top of the pasta. Cover and cook until Parmesan has melted and ricotta has heated through, 3 to 5 minutes.

Cook's Note:

Any vegetables can be easily added to this recipe. Just saute them with the onion, bell pepper, and spinach. Meat can also be added if you like, just make sure it is cooked before the dry pasta step. Modifications may increase the calorie count.

Nutrition Facts

240 calories; protein 10.4g 21% DV; carbohydrates 35.3g 11% DV; fat 11.3g 17% DV; cholesterol 13.1mg 4% DV; sodium 715.3mg 29% DV. Full Nutrition
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