Name: Tuscan-Style Rigatoni Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 teaspoon dried rosemary; 1 tablespoon olive oil; 8 cups baby spinach; 1 can cannellini beans, rinsed and drained; 1 pound ground beef; 1 pound rigatoni pasta, cooked al dente; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1 cup store-bought marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup shredded parmesan cheese; Fresh chopped parsley for garnish

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?

Indulge in this mouthwatering Tuscan-Style Rigatoni Bake, featuring rigatoni pasta, flavorful ground beef, tender cannellini beans, and gooey mozzarella cheese. Livened up with rosemary and a hint of spiciness, this dish is perfect for a cozy family dinner.

Milk

Wheat

Seasonings

gram

dried rosemary

Oils

milliliter

olive oil

Fresh Vegetables

Baby Spinach

Beans & Legumes

cannellini beans

Red Meat

ground beef

Pastas & Noodles

rigatoni

garlic

red pepper flakes

Pasta Sauces

marinara sauce

Cheese

part skim shredded mozzarella cheese

shredded parmesan cheese

fresh parsley

Insoluble Fiber

Dietary Fiber

Soluble Fiber

Folic Acid (B9)

Vitamins

Added Sugar

Sugar

Water

Calories

Carbohydrates

Protein

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

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 Lemon-Pecorino Rigatoni with Chili Flake Kick

Tuscan-Style Rigatoni Bake

Baking Goods

Produce

Meat & Seafood

Pasta, Sauces, Grain

Dairy

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Preheat oven to 350°F and coat a 9x13 inch baking dish with nonstick cooking spray.

In a large bowl, mix together the cooked rigatoni pasta and mozzarella cheese. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook for about 5 minutes, or until browned and cooked through, breaking it apart with a spoon.

Once cooked, transfer the ground beef to the pasta and cheese mixture, and mix well.

In the same skillet, add minced garlic and cook for 30 seconds over medium-high heat.

Add the marinara sauce, dried rosemary, and red pepper flakes. Stir to combine and cook for 5 minutes.

Stir in the baby spinach and cannellini beans, allowing the spinach to wilt for about 2 minutes.

Remove from heat, add the sauce mixture to the pasta and beef mixture, and gently toss together until evenly coated.

Transfer the pasta mixture to the prepared baking dish and sprinkle with parmesan cheese.

Bake for 30 minutes, or until golden and bubbly.

Garnish with freshly chopped parsley and serve.

Tuscan-Style Rigatoni Bake

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