Fusilli Bake with Spinach, Pesto, and Peas | Savory
Chock full of veggies, this hearty casserole gets an extra burst of flavor from sweet and tangy sun-dried tomatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 1 (12 oz) box whole-wheat fusilli or rotini
- 1 1/2 cup part-skim ricotta cheese
- 1/2 cup low fat milk
- 1 large egg
- 1/4 cup store bought pesto
- 1 (16 oz) bag chopped frozen spinach, thawed
- 2 cups frozen peas, thawed
- 1/2 cup julienne cut sundried tomatoes
- cooking spray
- 1/2 cup shredded Asiago cheese
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