Greek Spinach Pasta Bake

• 8 ounces farfalle pasta (3 cups)
• 1 small red onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1 1/2 teaspoons dried all purpose Greek seasoning
• 1 teaspoon grated lemon zest
• 1 (16 ounce) jar alfredo sauce
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/4 cup crumbled feta cheese

1. Preheat oven to 350 degrees. Coat a 2-quart baking dish and small nonstick skillet with cooking spray. Cook pasta according to package directions. Drain well; set aside.
2. Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking. Cool.
3. In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
4. In another bowl, combine Alfredo sauce, water, and lemon juice.
5. Spread 1/2 cup sauce mixture in bottom of baking dish. Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
6. Cover with foil and bake until bubbly, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking. Cool 10 minutes before serving.

pasta, red onion, ricotta cheese, egg, seasoning, lemon zest, alfredo sauce, water, lemon juice, feta cheese

Taken from www.food.com/recipe/greek-spinach-pasta-bake-380913 (may not work)