When we first launched our Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce we promised a weekly recipe contest to inspire you to make every Friday night “Farm Fresh Friday Dinner Night.” We hope that your family might start a tradition of supporting small local farms every week….both by buying delicious goodies from your local Farmers Market and by using Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce (of which 25% of the profits goes to aid American small farms.)

We got a lot of entries, and are looking forward to sharing the first winning recipe, which we prepared and devoured in our own kitchen last night. This is a doubly great recipe because not only are you using the sauce (and it won’t work with any other sauce…really…truly…) but this is also a great time of year to find spinach at your local Farmers Market.

This first winning entry is “Pasta Spinach Bake” from Angela Trinen. Thanks for sharing it Angela…we came home late from the Mercantile last night, and your dish was a snap to make. Brent boiled the noodles, while Josh went out and clipped the spinach in the garden and got the eggs. By the time we changed into our PJs, it was coming out of the oven.

Everyone thank Angela in the comment section, and let us know if you try it. We’ll bring you another great recipe using Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce next week. (And if you want to submit one of your favorites for us to make in our kitchen, email it to us here.)

Need to order more sauce? Click here.

Pasta Spinach Bake


Prep time: 15 Min
Cook time: 45 Min
Total time: 1 Hour


16 oz. cooked pasta: shells, fusilli, elbow, or bowties

1 Jar Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce

16 oz. cooked  left-over chicken,  sausage, or  meatballs

12 oz. low fat cottage cheese

½ cup Reggano-Parmesan cheese

2 tablespoons parsley flakes

2 large eggs, beaten

1 tsp. each  pepper & salt

5 oz. fresh flat leaf spinach

3 cups mozzarella shredded cheese


Preheat oven 350 degrees

Cook pasta al dente, according to directions on box. Drain and return to pot. Pour pasta sauce over pasta, stir, set aside.

In small bowl mix together cottage cheese, Reggano-Parmesan cheese, parsley flakes, eggs, salt and pepper

To assemble: Place ½ of pasta/sauce mixture in bottom of an 11×13 pan.  Top with ½ of cottage cheese mixture. Follow with ½ of spinach, ½ of cooked meat, and ½ of mozzerarella cheese.

Repeat layers, you should end with mozzarella cheese on top.

Bake for 35-45 min at 350 oven , until sauce is bubbly and top is golden brown.

Let stand 10 min before serving.


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  • By: Randy

    Amazing! I used sausage and this turned out great! Made enough for lunch the next day! Will definitely make again!

  • By: Jeff Clements

    I made this last night and it turned out delicious! Thank you, Angela! I used a little extra sauce to heat up leftovers for lunch today!

  • By: Adam Dunn

    It looks good, but it’s not in metric. I have no idea what an oz is. I think it’s a movie with James Franco.

    • By: Marysue Feltman

      I have several measuring cups, all with metric and oz and cup levels…you might find some with the same, where you live. Also, easier than going out and buying anything, Google or Bing (or your favorite search engine) “Measure Equivalents” and it will give you oz versus ml. But for right now:
      16 oz = 472 ml or 2 cups.
      12 oz = 354 ml or 1.5 cups.
      1/2 cup = 118 ml.
      2 tablespoons = 30 ml or 1/8 cup.
      1 tsp. = 5 ml.
      5 oz = 158 ml or 2/3 cup.
      3 cups = 711 ml.

  • By: Beth

    This looks tasty & nutritious. Thanks.
    But please, please, please … Your readers await follow-ups for Josh’s Lazy Loaf recipes. Rye? Whole wheat? 7 grain? Olive & rosemary? Your loyal readers (and lazy bakers around the world) await!!!!

  • By: Debbie

    This is tempting but we’ve been slowly eating less meat. I would adjust the recipe and use tofu instead of the meats, less cheese and even substitute goat milk cheese for cottage cheese. Try a dash of red pepper flakes for a zing.

  • By: Cary Bradley

    This sounds fabulous! Josh, how are you already clipping spinach? Did you plant before St. Patrick’s Day? Mine went in Sunday and I keep checking hourly for germ :)! Thanks for sharing this lovely-sounding dish.

  • By: Karen

    Looks good. Traditional lasagna is so time consuming, so I will try this!

  • By: Sonja Norman

    looks delicious and sound yummy, I might just have to try it, that means I have to order more sauce:-)

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