In a large skillet on the stove top, cook pasta according to package directions.
When water is boiled out, add pesto, garlic, tomatoes, enchilada sauce, and balsamic vinegar to the pasta. Stir to combine.
Add salt and pepper and taste. adjust seasoning.
Stir in spinach, tomatoes, and heavy cream
Dollop ricotta in pasta.
Sprinkle parmesan cheese over pasta
Bake in 375°F oven until ricotta and parmesan have melted about 15 minutes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.