Baked Rigatoni Primavera
Serve this veggie-filled casserole as a side dish or a meatless main dish. It's packed with spinach, corn, and peas.
Ingredients
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8 ounces rigatoni
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2 large onions, finely chopped
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1 tablespoon vegetable oil
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2 cloves garlic, finely chopped
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1 can (16 ounces) no-salt-added tomatoes, undrained
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1 can (8 ounces) no-salt-added tomato sauce
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 teaspoon salt
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1/4 teaspoon pepper
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1 package (10 ounces) frozen spinach, thawed and drained
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1 package (10 ounces) frozen corn kernels, thawed
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1 cup fresh or frozen green peas
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1 cup part-skim ricotta cheese
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1/4 cup grated Parmesan cheese
Directions
1.
Coat 11-3/4 x7-1/2 x2-inch baking dish with nonstick cooking spray.
2.
Cook rigatoni following package directions; drain and return to pot.
3.
Saute onion in oil in large nonstick skillet 3 minutes. Add garlic; saute 1 minute. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, salt and pepper, breaking up tomatoes. Simmer, uncovered, 15 minutes until slightly thickened.
4.
Preheat oven to 375 degrees F.
5.
Stir in spinach, corn, peas. Cook 5 minutes until spinach wilts. Add vegetable mixture and ricotta cheese to drained pasta. Spoon into prepared baking dish. Sprinkle with Parmesan.
6.
Bake in 375 degrees F oven 25 minutes until cheese is golden brown. Let stand 5 minutes before serving.
Nutrition information
Calories 358, Total Fat 8 g, Cholesterol 16 mg, Sodium 564 mg, Carbohydrate 57 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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