Yield: 6 Servings
|2 larges||Onions; chopped|
|1 tablespoon||Vegetable oil|
|2||Cloves garlic; finely chopped|
|1 can||(16 oz.) no-salt-added tomatoes|
|1 can||(8 0z.) no-salt-added tomato sauce|
|1 teaspoon||Dried basil|
|½ teaspoon||Dried oregano|
|1 pounds||Fresh spinach; washed, stemmed and chopped, -or-|
|1 pack||(10-oz.) frozen spinach; thawed and drained|
|1 pack||(10 oz.) frozen corn kernels, thawed|
|1 cup||Fresh or frozen green peas|
|1 cup||Part-skim ricotta cheese|
|¼ cup||Grated Parmesan cheese|
Coat a lasagne dish with nonstick cooking spray. Cook rigatoni according to package directions (do not overcook). Drain and return to pot.
In a large skillet (you'll need a good-sized one), saute onion in oil for 3 minutes. Add garlic and saute another minute. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, salt and pepper, breaking up the tomatoes. Simmer, uncovered, for 15 minutes until slightly thickened.
Stir in spinach, corn, pease. Cook 5 minutes until spinach wilts. Add vegetable mixture and ricotta cheese to drained pasta. Spoon into prepared pan. Sprinkle with Parmesan cheese.
Bake in a 375-degree oven for 25 minutes until cheese is golden brown. Let stand 5 minutes before serving. Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Nov 18, 1997