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Layered Rigatoni Bake

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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.

  • 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.

Nutrition Info

The Quick Take:

  • Calories 310
  • Fat 8g
  • Saturated Fat 3 1/2g
  • Sodium 500mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
500mg
500%;
Total Carbohydrate
45g
45%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
4%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

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. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
500mg
500%;
Total Carbohydrate
45g
45%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
4%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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