Inside-Out Lasagna

• 8 ounces whole wheat rotini or 8 ounces fusilli
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, sliced
• 8 ounces sliced white mushrooms or 3 1/2 cups white mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (14 ounce) can Italian-style diced tomatoes
• 8 cups Baby Spinach
• 1/2 teaspoon crushed red pepper flakes (optional)
• 3/4 cup part-skim ricotta cheese

1. 1.Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. 2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. 3.Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. 4.Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

whole wheat rotini, extra virgin olive oil, onion, garlic, white mushrooms, salt, fresh ground pepper, italianstyle diced, spinach, red pepper, ricotta cheese

Taken from www.food.com/recipe/inside-out-lasagna-519275 (may not work)