Spinach and Mushroom Casserole

What am I having for dinner tonight?
Spinach and Mushroom Casserole
Green Salad

Ingredients
10 ounces Spinach, frozen, chopped, defrosted
1/4 cup vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 pounds mushrooms, sliced
1/4 teaspoon crushed red pepper flakes
2 cups ricotta cheese
1 cup Parmesan Cheese
1 tablespoon basil
1/4 teaspoon black pepper
8 ounces elbow Macaroni, cooked and drained
1 1/4 cup cheddar Cheese, shredded
4 cups mozzarella cheese, shredded

Directions

1. Preheat oven to 350 degrees
2. Heat oil in a large skillet.
3. Add onion and garlic; saute until softened.
4. Add mushrooms and pepper flakes, cooking over medium-high heat until just tender.
5. Drain spinach and add to skillet, cooking until heated through.
6. In a medium bowl, stir together ricotta cheese, Parmesan cheese, basil, and black pepper.
7. Mix together elbow macaroni and mushroom/spinach mixture.
8. Spread half of noodle mixture in a 9x13 inch casserole.
9. Top with ricotta mixture.
10. Top with half of cheddar and mozzarella cheese.
11. Top with remaining noodle mixture.
12. Top with remaining cheese.
13. Place dish on a baking sheet and back 15 minutes, or until golden brown and bubbly.
14. Remove from oven and let stand 5 minutes before serving.

Let me know what you think of this meat free dish.

Prep for tomorrow, tonight: Pull 1 to 2 chicken breasts out of the freezer for tomorrows, chicken quesadillas.