SPINACH IN SPAGHETTI RECIPES

Steps:

• Preheat oven to 400°F.
• Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
• Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
• Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
• Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
• Serving size: 1 c

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti to al dente as directed on package. Drain spaghetti, and add it back to the hot pan.
• Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in garlic; cook 1 minute. Stir in flour, pepper flakes, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Parmesan cheese and spinach with whisk, then beat in eggs.
• Toss cheese sauce with hot spaghetti, and add half of the mixture to the baking dish. Spread 1 1/2 cups of the tomato basil pasta sauce over mixture; sprinkle with 1 1/2 cups of the mozzarella cheese. Add remaining half of spaghetti mixture, remaining tomato basil pasta sauce and remaining 1 1/2 cups mozzarella cheese.
• Bake 30 to 35 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 10 minutes before serving.