Creamy Tomato and Spinach Baked Pasta
Serves: 4-6
This Creamy Tomato and Spinach Baked Pasta is a perfect family friendly holiday dinner, not to mention perfect for #MeatlessMonday!
  • 12 oz. (about 4 cups) whole wheat rotini noodles
  • ½ package (4 oz) ⅓ less fat cream cheese
  • 1 (24 oz) jar marinara sauce
  • 5 oz. (1/2 package) frozen spinach, defrosted and squeezed dry
  • ½ cups mozzarella cheese, shredded
  1. Pre-heat oven to 375 degrees and spray a 2.5 qt. baking dish with cooking spray. Set aside.
  2. Cook noodles according to package directions. I cook mine on the low end of time, so they don't become mushy after baking. Drain and set aside.
  3. In the large pot you cooked the noodles, add the tomato sauce and place over low heat. Stir in the cream cheese until melted, followed by the spinach. Add in the noodles and stir until they are all coated.
  4. Pour noodles into prepared pan. Sprinkle with cheese and bake for 15 minutes, until cheese is melted.
Recipe by Made by Melissa Lee at