ROTINI WITH SPINACH AND CHEESE


1 1/2 boxes rotini, 12 oz. each
2 c. jarred spaghetti sauce 
6 oz. bag baby spinach, rinsed, stems removed
3/4 c. ricotta cheese 
1/3 c. fresh-grated Parmesan cheese 
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg 


Cook rotini according to manufacturer's directions. Drain and keep warm.

Meanwhile, heat spaghetti sauce in medium-size saucepan over medium heat until heated through. Stir in spinach and heat until wilted, about 3 minutes.

In large bowl, whisk together ricotta and Parmesan cheeses, salt, pepper and nutmeg until well blended. 

Return the rotini to the cooking pot, and add the cheese mixture. Add spinach sauce mixture, and toss to combine all ingredients. Serve immediately.