|Vitamin A:||1250iu (25%)|
|Vitamin C:||18mg (30%)|
3 cups dry penne pasta
3 cups low-sodium pasta sauce
1 cup black beans, drained, rinsed
1 cup frozen chopped spinach leaves
2 cups nonfat ricotta cheese
Cook penne according to package directions; drain and set aside.
Preheat oven to 350º. Bring pasta sauce, beans and spinach to a boil.
Combine cooked penne and ricotta cheese in a medium-sized mixing bowl.
Spread 2 cups of sauce mixture in bottom of 9 by 13 inch baking pan. Spoon penne and ricotta mixture over top of sauce. Pour remaining sauce over pasta. Cover with foil and bake 20-30 minutes or until hot in center.
Serve with salad.