Inside Out Lasagna

Ingredients:

 

8 ounces whole-wheat rotini, or fusilli

1/4 teaspoon freshly ground pepper

1 tablespoon extra-virgin olive oil

1 14-ounce can diced tomatoes with Italian herbs

  1 onion, chopped

 8 cups baby spinach

3 cloves cloves garlic, sliced

 1/2 teaspoon crushed red pepper, (optional)

8 ounces sliced white mushrooms, (about 3 1/2 cups)

3/4 cup part-skim ricotta cheese

1/2 teaspoon salt

• 1
  Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
• 2
  Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
• 3
  Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
• 4
  Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.