Layered Rigatoni Bake

Enjoy your dinner with this delicious pasta and cheese layered casserole made using Green Giant® spinach and Muir Glen® organic tomatoes – perfect if you love Italian cuisine.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 300
Fat 7g
Saturated Fat 3g
Sodium 510mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 300
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 510mg; 510%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 8%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 1 hr 15 min
Servings 12

Ingredients

1: package (16 oz) uncooked rigatoni pasta

1: medium onion, chopped (1/2 cup)

1: tablespoon butter

2: tablespoons Gold Medal® all-purpose flour

1: teaspoon salt

1/4: teaspoon pepper

2: cups fat-free (skim) milk

1: container (15 oz) low-fat ricotta cheese, drained on paper towels

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1: tablespoon olive oil

4: cloves garlic, chopped

1: can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained

2: packages (1 oz each) fresh basil leaves

1/2: cup Progresso® panko crispy bread crumbs

1/2: cup shredded Parmesan cheese

Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
2 Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
3 In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
4 Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
5 Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Reviews

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1 - 1 of 1 Reviews View All

Posted 2/1/2013 12:24:15 PM REPORT ABUSE Mek50 said:

Rating:

This was simply amazing! The taste and texture were spot on! The only thing I did not care for was the overall loojk of the dish..the picture was so perfect looking, especially when it was sliced. Mine was not nearly as pretty, still overall though, a much liked recipe by myself and the company that I invited over for dinner!

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We calculated the nutrition of this recipe at the time it was created on 10/26/2012. NOTE: We do not include optional ingredients in our calculations.