– Big Y® nonstick spray

13.25 ounce box Eating RightTM Multigrain Penne Rigate

pasta, cooked

25-ounce jar Eating RightTM Marinara Pasta Sauce

12-ounce bag soy protein crumbles, frozen

15 ounces Big Y® fat free ricotta cheese

1 tablespoon Big Y® Parmesan cheese, ground

1 large Big Y® egg

1⁄4 teaspoon Italian seasoning

13⁄4 cups fresh spinach

2 cups Big Y® low moisture part-skim

mozzarella cheese

1. Preheat oven 375 °F.

2. Spray 9x11 pan with nonstick spray.

3. Coat pan base with thin layer of pasta sauce.

4. Combine remaining pasta sauce with soy protein

crumbles, set to the side.

5. Mix together ricotta and Parmesan cheeses, egg

and Italian seasoning.

6. Fill pan base with layer of pasta, then sauce, ricotta

cheese mixture, spinach and mozzarella cheese.

7. Continue layering until ingredients are finished, using

remaining pasta and mozzarella as the last “topping”

layer.

8. Cover and bake for 35 minutes.

9. After 35 minutes, check temperature in the center with a

digital food thermometer (should reach at least 160 °F).

10. If further cooking is required, do so in 5 minute

intervals and recheck.

11. Once fully cooked, remove and let sit for 10 minutes

before serving.