Inside-Out Lasagna

8oz whole-wheat rotini or fusilli
1 Tbs extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
8oz sliced white mushrooms (about 3 1/2 cups)
1/2 tsp salt
1/4 tsp freshly ground pepper
1 14oz can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 tsp crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

1) Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2) Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3) Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4) Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Review: This was pretty easy to make. I'm not sure how this was decided to be an inside out lasagna, but it's cute in idea. It was also quite filling and yummy.