Here we take basic lasagna ingredients--ricotta cheese, pasta and tomatoes--and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for pre-sliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.
Total: 25 mins
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
¾ cup part-skim ricotta cheese
Step 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.
Step 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.
Step 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.
Step 4Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
Serving Size: About 1 1/2 Cups Per Serving:339 calories; protein 17.5g; carbohydrates 53.5g; dietary fiber 8g; sugars 4.2g; fat 8.6g; saturated fat 3g