Baked Rigatoni Primavera
Jennifer
ingredients
- 8 ounces rigatoni
- 2 large onions, finely chopped
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 can (16oz) tomatoes, undrained
- 1 can (8oz) tomato sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pkg (10oz) frozen spinach, thawed and drained
- 1 pkg (10oz) frozen corn kernels, thawed
- 1 cup fresh or frozen green peas
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
directions
- 1
Coat 11x7" baking dish with nonstick cooking spray.
- 2
Cook rigatoni following pkg direction; drain and return to pot.
- 3
In large nonstick skillet, sauté onion in oil for 3 minutes.
- 4
Add garlic; sauté 1 minute.
- 5
Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper, breaking up tomatoes.
- 6
Simmer, uncovered, 15 minutes until slightly thickened.
- 7
Heat oven to 375°F.
- 8
Stir in spinach, corn and peas.
- 9
Cook 5 mins.
- 10
Add vegetable mixture and ricotta to drained pasta.
- 11
Spoon into prepared dish.
- 12
Sprinkle with Parmesan.
- 13
Bake at 375°F for 25 mins or until cheese is golden brown.
- 14
Let stand 5 mins before serving.
Source: Michelle
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