Name: Baked Spinach Rigatoni Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6.0
Cuisine: Italian
Ingredients: 1 16 ounce box dried rigatoni pasta; 2 tablespoons olive oil; 4 cloves garlic, chopped; 1 16 ounce bag frozen chopped spinach; 1 28 ounce can crushed tomatoes; 14 ounces tomato sauce; 1 tablespoon dried italian herbs; salt and pepper, to taste; 2 cups part-skim ricotta cheese; 1/2 cup grated parmesan cheese; 8 ounces shredded mozzarella cheese

Baked Spinach Rigatoni Recipe

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10 m 50 m 6 Servings

Ingredients

1 16 ounce box Dried Rigatoni Pasta
2 tablespoons Olive Oil
4 cloves Garlic, chopped
1 16 ounce bag Frozen Chopped Spinach
1 28 ounce can Crushed Tomatoes
14 ounces Tomato Sauce
1 tablespoon Dried Italian Herbs
Salt and Pepper, to taste
2 cups Part-Skim Ricotta Cheese
1/2 cup Grated Parmesan Cheese
8 ounces Shredded Mozzarella Cheese

Directions

Preheat oven to 350°F. Cook rigatoni a la dente according to box instructions. Drain when cooked.
In a large sauce pan, heat oil to medium high and sauté garlic for a few minutes until it starts to get translucent.
Add the spinach, crushed tomatoes, sauce and Italian seasoning. Bring mixture to a simmer, cover and reduce heat to low.
Cook for 10 minutes. Season with salt and pepper to taste.
When pasta is drained, add to the sauce pot and remove from heat. Gently mix in the parmesan and ricotta cheese.
Pour the pasta mixture into a large casserole pan and sprinkle with shredded mozzarella cheese.
Loosely cover with aluminum foil. Bake for about 30 minutes or until pasta is bubbling. Remove foil and cook for 5 more minutes or until cheese melts and starts to turn golden.