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