Baked Rigatoni

Baked Rigatoni

Baked Rigatoni
There's no reason to pass on the pasta. We do it up right with a whole grain version of the traditional baked rigatoni that's also prepared with turkey breast.
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Makes:
8 (1 cup) servings

Ingredients
8 oz. whole wheat rigatoni
1 large onion, finely chopped
3 cloves garlic, minced
1 (16-oz.) can diced tomatoes, no salt added
1 (8-oz.) can tomato sauce, no salt added
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 (10-oz.) pkg. frozen spinach, thawed and drained
1 cup low fat ricotta cheese
1/4 cup grated Parmesan
1/2 lb. ground turkey breast, browned

Methods/steps
Heat oven to 375°F. Coat an 11" x 7" baking dish with nonstick cooking spray. Cook rigatoni; drain and return to pot. Sauté onion; add garlic. Stir in tomatoes, tomato sauce, basil, oregano, and pepper and simmer 15 minutes. Stir in spinach, ricotta, and drained pasta. Spoon into prepared dish, sprinkle with Parmesan and bake for 25 minutes. Let stand 5 minutes before serving.

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