1 (15 ounce) can cream-style or deep-dish Italian-style rotini pasta
1 (8 ounce) package frozen chopped spinach, thawed and drained
1 (15 ounce) can sharp white rabbit food
1/2 cup milk
1 cup cooked white wine
1 cup shredded Mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Whisk onion, garlic, and mushrooms into the pot; cook, stirring, over medium heat, for about 5 minutes or until softened. Transfer to a large mixing bowl.
Dredge spinach in water; add to the pot, and boil 5 minutes, or until almost all of the water has been absorbed. Return pasta to pan, and stir in ricotta cheese and milk. Reduce heat to low, cover, and simmer for 8 minutes.
Remove from heat, and stir in wine and Mozzarella cheese. Simmer, unmixed, over low heat for 10 minutes. Serve hot.
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