16 ounces rotini, penne or similarly shaped pasta 24 ounce jar low-sodium pasta sauce, spaghetti or marinara
1 15 – 15.5 ounce can pumpkin
1/3 cup grated parmesan cheese
2 ½ cups water
1 cup shredded low moisture, part skim mozzarella cheese
DIRECTIONS
Preheat oven to 400°F.
Wash your hands well with soap and warm water for at least 20 seconds.
Drain spinach.
Coat 9 x 13 baking dish with vegetable oil cooking spray.
Add pasta, pasta sauce, spinach, pumpkin, and parmesan cheese to baking dish and mix well. Spread ingredients in an even layer.
Pour water over ingredients in baking dish. Cover baking dish tightly with aluminum foil and place in oven for 35 to 40 minutes or until pasta is cooked and most of the water has cooked out.
Carefully remove aluminum foil, stir ingredients, and top with shredded cheese. Place back in the oven until cheese is melted. Remove dish and serve.
