Heat oven to 350°F. Prepare pasta according to package directions for 9 minutes; drain.
Meanwhile, in medium bowl, stir together ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg, spinach, salt and pepper. Return hot pasta to pot; stir in pasta sauce and tomato sauce.
In 13 x 9 x 2-inch baking dish, spoon one-half pasta mixture. Spoon cheese mixture evenly over pasta; spoon remaining pasta over cheese. Sprinkle remaining Parmesan cheese over pasta; cover with foil.
Bake 30 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).
MAKE-AHEAD DIRECTIONS: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.
Ingredients
Directions
Heat oven to 350°F. Prepare pasta according to package directions for 9 minutes; drain.
Meanwhile, in medium bowl, stir together ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg, spinach, salt and pepper. Return hot pasta to pot; stir in pasta sauce and tomato sauce.
In 13 x 9 x 2-inch baking dish, spoon one-half pasta mixture. Spoon cheese mixture evenly over pasta; spoon remaining pasta over cheese. Sprinkle remaining Parmesan cheese over pasta; cover with foil.
Bake 30 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).
MAKE-AHEAD DIRECTIONS: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil. Bake as directed, adding about 10 minutes to baking time.