Good for you quinoa pasta is nestled with a comforting blend of spinach, bacon, and cheeses to create a quick and easy, protein packed dinner that you're sure to love.
Heat the oven to 375 degrees F (350 F if using a convection oven)
In a large pot over medium high heat, bring 2 quarts (8 cups) of water to a slow rolling boil.
Place the spinach into a steamer basket or mesh strainer and place over the water. Steam 3-4 minutes or until the spinach has wilted. Place into a strainer to drain for a couple of minutes, then squeeze as much water as possible from the spinach and set aside.
Raise the heat on the stove to high and bring the water to a rolling boil. Add the salt and cook the pasta as directed on the package to al dente (don't overcook the pasta, as it will finish cooking in the oven). Drain and add the olive oil. Toss to coat.
Meanwhile, cook the bacon in a frying pan over medium heat, until it's rendered and crispy. Place between sheets of paper towel to drain.
In a medium bowl, combine the spinach, ricotta, bacon, egg, and half of the Parmesan cheese..
Spray a large casserole dish or jelly roll pan with non-stick cooking spray.
Loosely form the pasta into 4 nests. Place 1/4 of the spinach mixture into the center of each nest and top with the remaining grated cheese.
Place into the oven and bake for approximately 15 minutes, or until the cheese is browned slightly.
Serve with a tossed salad and garlic bread and enjoy!