Baked Penne with Ricotta and spinach is a heaty vegitarian meal that is great for a meatless night
Preheat the oven to 350 degrees.
Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.
Heat butter in a Dutch oven over medium-high heat; saute onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.
Sprinkle spinach mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, ricotta, sugar, salt and pepper, and red pepper. Place into prepared dish and sprinkle evenly with Parmesan.
Bake for 15 to 20 minutes.