Sun-dried Tomato and Spinach Pasta

• From: Eclectic Recipes

Ingredients

• 16 oz pasta

• 2 Tbs butter

• 2 Tbs flour

• 1 tsp kosher salt

• 2 cups chicken stock

• 1 cup shredded Italian cheese blend

• 1 lb frozen spinach, thawed and drained

• 2 Tbs sun-dried tomatoes

• Pepper, to taste

• 1 lb ricotta cheese

To up the creaminess factor, use milk instead of chicken stock for the sauce.

Directions

• Prepare pasta according to package directions; cook until it is al-dente.
• Melt the butter in a saucepan. Whisk in flour and kosher salt. Cook for 2–3 minutes, whisking continually.
• Stir in the chicken stock and bring to a boil; then reduce to a simmer. Let the sauce thicken.
• Add the Italian cheese blend; whisk in and melt.
• Add pasta, spinach, sun-dried tomatoes, and pepper to taste.
• Let this heat through, then turn off the heat and stir in the ricotta cheese. Serve and enjoy!