Baked Spinach Rigatoni - this cheesy pasta is perfect for a meatless dinner. Once this is served, your family will request it again and again.
It is no secret that I love to make pasta for dinner. I always have and always will.
Rigatoni pasta is especially a favorite. Growing up, my family always served pasta with either a meat sauce or some type of meat.
Now when I cook for my vegetarian daughter, I have my “go to” pasta dishes. This Baked Spinach Rigatoni is one of them.
Even though this is a vegetarian dish, there is no shame in serving it to everyone. It’s a hearty dish and I never miss the meat.
It’s now one heck of a great Italian meal. I usually request that my guests bring a dessert and then it’s time for a party.
This dinner is a perfect casserole to bring to a potluck dinner or party. It can be made in advance then baked right before it is needed.
It transports well and can be made in a disposable foil pan, so you don’t have to worry about bringing home a dirty pan or leaving the dish behind at a friend’s house.
I always keep canned crushed tomatoes and boxes of rigatoni in my house. I prefer fresh tomatoes from my garden (who doesn’t?) but canned are the next best thing if they are not in season.
This recipe makes a great big batch of pasta. There is plenty for a family of six to each have a hearty serving.
If you are a smaller family, the leftovers are great reheated in the microwave the next day. I prefer these leftovers for lunch rather than a deli sandwich any day!
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