Name: Creamy Spinach Rigatoni Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 16 ounce bag frozen chopped spinach, defrosted; 14 ounces tomato sauce; 1 28 ounce can crushed tomatoes; 1 16 ounce box oven-ready rigatoni pasta; 4 cloves garlic, minced; 1 teaspoon black pepper; 1 tablespoon dried Italian herbs; 1 teaspoon salt; 3 cups ricotta cheese; 8 ounces shredded mozzarella cheese; 2 tablespoons olive oil; 1 cup grated Parmesan cheese

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?

Presenting the Creamy Spinach Rigatoni Bake! This pasta-centric delight teems with nutritious spinach, embraced by tender rigatoni, and smothered in luscious, velvety cheese, all baked to perfection. A no-fuss meal ready to steal the show at your dinner table.

Milk

Wheat

Vegetarian

Frozen Vegetables

gram

chopped spinach

Pasta Sauces

tomato sauce

Canned Vegetables

crushed tomatoes

Pastas & Noodles

rigatoni

Fresh Vegetables

garlic

Seasonings

black pepper

italian seasoning

salt

Cheese

ricotta cheese

part skim shredded mozzarella cheese

Oils

milliliter

olive oil

grated parmesan cheese

Insoluble Fiber

Dietary Fiber

Soluble Fiber

Trans fatty acids

Magnesium

Minerals

Vitamin C

Vitamins

Folic Acid (B9)

Dietary Folate Equivalents

Lactose

Carbohydrates

Protein

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Water

Calories

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

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Tuscan-Style Rigatoni Bake

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Zesty Italian Sausage Rigatoni

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Velvety Tomato-Vodka Rigatoni with Prosciutto

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.

Cheesy Spinach and Rigatoni Bake

Creamy Spinach Rigatoni Bake

Produce

Pasta, Sauces, Grain

Baking Goods

Dairy

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In a large saucepan, warm the olive oil over medium heat and sauté the minced garlic until it starts to turn translucent.

Add defrosted chopped spinach, crushed tomatoes, tomato sauce and dried Italian herbs to the saucepan and bring the mixture to a simmer.

Cover the saucepan, reduce heat to low and let it cook for 10 minutes.

Season the spinach and tomato sauce with salt and black pepper.

Turn off the heat, and add in the oven-ready rigatoni. Mix gently.

Stir in ricotta cheese and grated Parmesan cheese into the pasta and spinach mixture until well combined.

Pour the pasta mixture into a large casserole dish and spread evenly.

Top the pasta with shredded mozzarella cheese.

Cover the casserole dish loosely with aluminum foil.

Bake in the preheated oven for about 30 minutes or until the pasta is bubbling.

Remove the foil and bake for another 5 minutes or until the cheese melts and starts to turn golden. Let it cool for a few minutes before serving.

Creamy Spinach Rigatoni Bake

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