Spinach Spaghetti Bake

• 1 (7-ounce) package spaghetti, uncooked
• 1 cup preshredded carrot
• Cooking spray
• 1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
• 1 cup part-skim ricotta cheese
• 1 large egg, lightly beaten
• 3/4 teaspoon salt, divided
• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 1 (10-ounce) package trimmed fresh spinach
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

1. Cook spaghetti in a Dutch oven according to package directions, omitting salt and fat. Add carrot to spaghetti during last 2 minutes of cooking time. Drain. Place pasta mixture in an 11- x 7-inch baking dish coated with cooking spray; stir in pasta sauce. Set aside.
2. Combine ricotta cheese, egg, and 1/2 teaspoon salt in a small bowl; stir until smooth. Spread ricotta mixture over pasta mixture.
3. Heat olive oil in Dutch oven over medium-high heat until hot; add garlic, spinach, and remaining 1/4 teaspoon salt. Cover and cook 2 minutes or until spinach begins to wilt; cook, uncovered, stirring constantly, 3 minutes or until liquid evaporates. Arrange spinach over ricotta mixture. Sprinkle mozzarella cheese over top of spinach.
4. Cover and bake at 350u0b0 for 20 minutes. Uncover and bake an additional 5 minutes or until thoroughly heated and mozzarella cheese melts.

preshredded carrot, cooking spray, tomato, ricotta cheese, egg, salt, olive oil, garlic, fresh spinach, mozzarella cheese

Taken from www.myrecipes.com/recipe/spinach-spaghetti-bake (may not work)