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Prep Time
5 mins
Total Time
1 h


4 oz
penne rigate (about 1 cup/250 mL)
125 g
1 tsp
vegetable oil
5 mL
onion, finely chopped
1 cup
sliced mushrooms
250 mL
2 cups
lightly packed baby spinach
500 mL
1/2 cup
Tomato & Basil Pasta Sauce
125 mL
1/4 cup
light ricotta cheese
60 mL
frozen extra lean turkey meatballs
1/4 cup
shredded mozzarella cheese
60 mL


Step 1

Cook pasta according to package instructions. Drain the pasta, reserving 1/2 cup (125 mL) of the water. Run pasta under cold water until completely chilled.

Step 2

In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until tender, about 5 min. Stir in the mushrooms and cook until golden and no liquid remains, about 5 min. Stir in the spinach, remove from heat and keep covered until the spinach is wilted, about 2 min. Uncover and let cool completely, if you wish to freeze and cook later. Stir in the cooked pasta, reserved pasta water, tomato sauce, ricotta and meatballs. Transfer to a freezer-proof baking dish. Sprinkle with mozzarella. Cover with foil and freeze at this point for baking later, if desired.

Step 3

Bake covered with foil in a preheated 375°F (190°C) oven for 30 min. from frozen or 20 min. if baking from fresh. Uncover and bake for an additional 15 min. for frozen, 10 min. for fresh, until cheese is melted and bubbling.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
½ of the recipe
15 g
Saturated Fat:
7 g
62 g
6 g
60 mg
32 g
940 mg
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