Two-Cheese Pasta Casserole

 

1

package (16 ounces) mostaccioli pasta

1

jar (26 to 30 ounces) spaghetti sauce

1

container (15 ounces) ricotta cheese

1

package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

4

medium green onions, chopped (1/4 cup)

1/4

cup sliced pimiento-stuffed olives

2

tablespoons grated Parmesan cheese

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/8

teaspoon pepper

• 1 Heat oven to 375º. Cook and drain pasta as directed on package.
• 2 Mix pasta and remaining ingredients. Spoon into ungreased rectangular baking dish, 13x9x2 inches.
• 3 Cover and bake about 40 minutes or until hot and bubbly.