Rigatoni ala Baked Primavera Recipe

Ingredients:

• 8 Ounces rigatoni, cooked and drained
• 2 large finely chopped onions
• 1 tablespoons oil
• 2 minced cloves garlic
• 1 can tomatoes undrained (16 oz)
• 1 can tomato sauce (8 ox)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 package of frozen spinach, thawed and drained (10 oz)
• 1 package frozen corn kernels, thawed (10oz)
• 1 cup fresh or frozen green peas
• 1 cup ricotta cheese
• ¼ cup grated Parmesan

Preparation:

Rigatoni ala Baked Primavera Recipe

Begin by preheating oven to 375 degrees. Cover an 11×7 inch baking dish with nonstick cooking spray Sauté the onions and garlic in oil in a large skillet. Add in tomatoes, tomato sauce, basil oregano, salt and pepper. Tomatoes should be broken up. Simmer uncovered until thickened a bit or about 15 minutes. Add in spinach, corn and peas. Add vegetables, and ricotta to cooked pasta. Place on baking dish and sprinkle with Parmesan. Bake for 25 minutes or until cheese is light brown.

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