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Baked Spinach Rigatoni Photo

Baked Spinach Rigatoni Recipe

Lisa Grant
Baked Spinach Rigatoni - this cheesy pasta is perfect for a meatless dinner. Once this is served, your family will request it again and again.
4 from 45 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Cuisine Italian
Servings 6
Calories 680 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 680kcalCarbohydrates: 81gProtein: 31gFat: 17gSaturated Fat: 4gSodium: 1109mgFiber: 3gSugar: 5g
Keyword Baked, Cheese, Easy Dinners, Italian, Meatless Monday, Pasta, Spinach, Vegetarian
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