Creamy Spinach Ricotta Pasta

This post gives props to two of my good friends. First to Deb for having the recipe and making it for Brenda when Sam was born; then secondly to Brenda for making a double batch to pass on to another family and then bringing the other portion over to our house this week for an impromptu dinner visit! Thanks girls!

By the way, it's totally fat-free (HA!) and seriously delicious. It was a hit with (almost) my whole family (Crazy Syd does not like pasta).

1 lb rigatoni
1 can (15oz) diced tomatoes with basil, onions and garlic
1 cup fresh chopped onions (Brenda used dried flakes but I think 1/2 of a chopped real onion would be great. 1 cup seems like a lot to me but if you like a strong onion taste~ go for it!)
1 box (10oz) frozen chopped spinach
2 1/2 cups jarred Alfredo sauce
1 1/2 c ricotta cheese
1 t. garlic salt
1/2 t. black pepper
1/2 cup seasoned dry bread crumbs
1/4 c grated Parmesan cheese
1 T. olive oil

1. Coat a 9x13 baking dish with non-stick spray (I would probably separate this into 2- 9x9's in order to have 2 meals; one to eat and one to pass on!)
2. Cook pasta following package directions in salted water and return to pan when cooked and drained. Stir in tomatoes and chopped onions
3. Thaw spinach completely and squeeze out moisture. Transfer to bowl. Add Alfredo sauce, ricotta, garlic salt and pepper, stir to combine.
4. Add all together and transfer to baking dish.
5. Mix bread crumbs, Parmesan cheese and oil into crumbs. Sprinkle over pasta.
Bake at 425 for 20-25 or until golden and bubbly.

**NOTE: Brenda added finally chopped grilled chicken to this recipe and it was fabulous! I highly recommend the addition and I really don't think it matters how much you add - use your judgement.