Monday, July 24, 2017

Baked Spinach Rigatoni

Normally baked pasta dishes are made in the winter in our house but it's been so long since we have had one and it's finally cool enough to use the oven, I figured why not? My version is lightened up a touch so you can enjoy without the guilt! The perfect Meatless Monday Meal!

Baked Spinach Rigatoni
Serves 10
WW PP= 7
Cal 292, Carbs 43g, Fat 5g, Protein 16g

16 oz box Rigatoni
28 oz crushed tomatoes
3 cloves garlic, minced
2 cups fresh baby spinach
1 tsp. dry italian seasoning
8 oz low fat ricotta cheese
1 tbsp parmesan cheese
2 cups reduced fat mozzarella cheese
Salt to taster

Preheat oven to 375

Cook pasta just shy of al dente and set aside.

Meanwhile, in a medium saucepan, sauté garlic. Add crushed tomatoes, baby spinach, italian seasoning. Add sauce mixture to the pasta and combine. Add Parmesan cheese, ricotta and half the mozzarella. Mix well.

Transfer to a baking dish and top with remaining mozzarealla.

Bake for 20-25 minutes, or until mozzarella is browned and bubbly. Let it cool and enjoy!

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