Spinach Pasta Surprise

3 T. olive oil

1 sweet onion, diced

2 cloves garlic, minced

1 (28 oz) can tomatoes 

2 t. Italian Herb Blend

pinch of red pepper flakes

salt and pepper to taste

1 lb pasta, cooked per package directions

4 eggs

1 (15 oz) carton ricotta cheese

1 1/2 c. half and half

1 (8 oz) pkg. frozen spinach, thawed and squeezed dry

1 c. shredded Mozzarella cheese

1 c. shredded Parmesan cheese

1 T. dried basil, crushed

salt and pepper to taste


Heat the olive oil in a dutch oven over med high heat.  Add the onions and garlic and cook until softened and fragrant.  Add the tomatoes with their juices, Italian herbs, salt and pepper.  Bring to a boil, breaking the tomatoes into pieces with a wooden spoon.  Reduce heat and simmer until thickened, 45 minutes to an hour.  Set aside.


Whisk together the eggs, ricotta, cream, spinach, mozzarella, parmesan, basil, salt and pepper.  Fold in the pasta until well coated.  Pour into a Bundt Pan that has been liberally treated with cooking spray.


Bake in a preheated 350* oven for about an hour, until set and golden brown around the edges. Cool, in the pan, on a wire rack for 15 minutes.  Run a knife around the edges and turn out onto a rimmed platter or shallow bowl.


Reheat the sauce and pour some over the bundt to resemble a frosting glaze.  Cut into slices to serve passing the remaining sauce to be added as desired.