Vodka Penne Bake with Spinach and Broccoli

• 1 pound Dried Penne Pasta (gluten-free Option If Desired)
• 15 ounces, weight Ricotta Cheese
• 1 teaspoon Salt
• 1/2 teaspoons Cracked Black Pepper
• 2 teaspoons Italian Seasoning, Divided
• 1 teaspoon Garlic Powder
• 1 Egg
• 8 ounces, weight Frozen Chopped Spinach, Thawed And Drained
• 1 jar (24 Oz. Size) Vodka Pasta Sauce
• 1 head (medium) Broccoli, Cut Into Small Florets
• 3 cups Shredded Mozzarella Cheese

1. 1.
2. Preheat oven to 375 F. Boil pasta in a large pot of salted water, draining 2 minutes before the directions on the package say to.
3. 2.
4. In a small bowl, mix together ricotta, salt, pepper, half of the Italian seasonings, garlic powder, egg, and spinach.
5. Set aside.
6. 3.
7. Spread the following layers into a deep 9x13 lasagna pan: 1/3 of the pasta sauce; 1/2 of the noodles; 1/2 of the ricotta mixture; 1/2 of the broccoli; 1/2 of the cheese; 1/3 of the sauce; remaining 1/2 of the noodles; remaining 1/2 of the ricotta mixture; remaining 1/2 of the broccoli; and remaining 1/3 of the sauce.
8. Finish with the remaining 1/2 of the cheese.
9. 4.
10. Sprinkle with the remaining half of the Italian seasoning.
11. Bake in preheated oven for 35-45 minutes, or until bubbly.
12. Turn broil on high and cook until cheese is broiled to your liking.
13. Remove from oven.
14. Let it cool for 10 minutes and enjoy!

pasta, ricotta cheese, salt, pepper, italian seasoning, garlic, egg, pasta sauce, head, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/vodka-penne-bake-with-spinach-and-broccoli/ (may not work)