Name: Cheesy Spinach and Rigatoni Bake
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Ingredients: 2 cups shredded mozzarella cheese; 2 cups part-skim ricotta cheese; 1/2 cup grated parmesan cheese; 1 16-ounce box dried rigatoni pasta; 4 cloves garlic, minced; 10 ounces fresh baby spinach; 14 ounces tomato sauce; 1 tablespoon dried Italian herbs; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil; 1 28-ounce can crushed tomatoes

Rigatoni Pasta Dish

How long should I cook the Rigatoni pasta?

How much salt should I use while boiling the pasta?

What are some great sauces to use with Rigatoni?

Do I need to rinse the pasta after cooking?

How can I prevent the pasta from sticking together while cooking?

How much sauce should I use per portion of pasta?

Should I add oil to the boiling water when cooking pasta?

How can I add flavor to my Rigatoni pasta?

Savor a hearty pasta night with our Cheesy Spinach and Rigatoni Bake. Laden with a trio of melted cheeses, vibrant spinach, and a rich tomato sauce, it's a comfort food your family will ask for over and over again.

Milk

Wheat

Gluten Free

Lactose Free

Vegetarian

Cheese

gram

part skim shredded mozzarella cheese

ricotta cheese

grated parmesan cheese

Pastas & Noodles

rigatoni

Fresh Vegetables

garlic

Baby Spinach

Pasta Sauces

tomato sauce

Seasonings

italian seasoning

salt

black pepper

Oils

milliliter

olive oil

Canned Vegetables

crushed tomatoes

Insoluble Fiber

Dietary Fiber

Soluble Fiber

Sugar

Carbohydrates

Vitamin C

Vitamins

Vitamin K

Folic Acid (B9)

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Water

Calories

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Manganese

Selenium

Protein

Cholesterol

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Creamy Italian Sausage and Tomato Rigatoni

Savor the delightful combination of smooth rigatoni pasta tossed in a rich and velvety tomato-vodka sauce, featuring a hint of prosciutto and brightened with fresh basil. This easy-to-follow recipe will quickly become a favorite in your kitchen.

Velvety Tomato-Vodka Rigatoni with Prosciutto

Cheesy Spinach and Rigatoni Bake

Dairy

Pasta, Sauces, Grain

Produce

Baking Goods

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Heat a pot of salted water until boiling. Add the rigatoni pasta and cook until al dente, about 9 minutes.

Drain pasta, rinse with cold water to stop the cooking process, and set it aside.

In a large saucepan, heat the olive oil over medium-high heat. Sauté the minced garlic until it begins to turn golden, about 2 minutes.

Add the fresh baby spinach to the pan and sauté until wilted, about 2-3 minutes.

Pour in the crushed tomatoes, tomato sauce, and dried Italian herbs. Bring the sauce to a simmer.

Add in salt and ground black pepper. Continue to simmer for 10 minutes, covering the saucepan to retain the moisture.

Add the cooked pasta to the sauce, followed by the part-skim ricotta cheese and grated parmesan. Stir gently to combine. Take off heat.

Pour the pasta mixture into a large casserole dish.

Top the pasta with the shredded mozzarella cheese.

Bake the pasta, covered loosely with foil, in the preheated oven for 30 minutes.

Remove the foil and continue to bake for 5 additional minutes, or until the cheese is golden and the pasta is bubbling.

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