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Baked rigatoni primavera
Nb persons: 6
Yield:
Preparation time: 20 minutes
Total time:
Source:
| Prep time: 20 minutes. Bake 375 for 25 minutes | |
| 8 ounces | rigatoni |
| 2 large | onions finely chopped |
| 1 tbsp | oil |
| 2 cloves | minced garlic |
| 1 can ( 16 oz) | tomatoes untrained |
| 1 can (8oz) | tomatoe sauce |
| 1 tsp | dried basil |
| 1/2 tsp | dried oregano |
| 1 tsp | salt |
| 1/4 tsp | black pepper |
| 1 package (10 oz) | frozen spinach thawed and drained |
| 1 package 10 oz | frozen corn kennels, thawed |
| 1 cup | fresh or frozen green peas |
| 1 cup | ricotta cheese |
| 1/4 cup | grated Parmesan |
1 - coat 11x 7 inch baking dish with nonstick cooking spray.
2- cook rigatoni following pkg directions : drain and return to pot.
3- in large nonstick skillet, sauté onion in oil for 3 minutes.
4- heat oven to 375 , stir in spinach, corn, and peas. Cook 5 minutes. Add vegetable mixture and ricotta to drained pasta. Spoon into prepared dish. Sprinkle with Parmesan .
5- bake at 375 for 25 minutes or until cheese is golden brown. Let stand 5 minutes before serving.
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