Baked Rigatoni Primavera
Baked Rigatoni Primavera
8 oz Rigatoni
2 large Onions finely chopped
1 Tbs Oil
2 cloves Garlic minced
1 can (16 oz) Tomatoes undrained
1 can (8 oz) Tomato Sauce
1 tsp dried Basil
½ tsp dried Oregano
1 tsp Salt
¼ tsp Black Pepper
1 pkg (10 oz) frozen Spinach thawed and drained
1 pkg (10 oz) frozen corn kernels thawed
1 cup fresh/frozen Green Peas
1 cup Ricotta Cheese
¼ cup grated Parmesan
Coat 11x7? baking dish with nonstick cooking spray.
Cook rigatoni following package directions. Drain and return to pot.
In large skillet sauté onion in oil for 3 min. Add garlic sauté 1 min. Stir in tomatoes, tomato sauce, basil, oregano, salt, and pepper. Break up tomatoes. Simmer uncovered15 min until slightly thickened. Heat oven to 375° Stir in spinach, corn, peas. Cook 5 min. Add vegetable mix & ricotta to drained pasta. Spoon into prepared dish. Sprinkle with parmesan cheese. Bake for 25 min or until cheese is golden brown. Let stand 5 min before serving.
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