Recipe - Baked Rigatoni Primavera

8 ounce Rigatoni
2 lg Onions; chopped
1 tablespoon Vegetable oil
2 Cloves garlic; finely
chopped
1 cn (16 oz.) nosaltadded
tomatoes
1 cn (8 0z.) nosaltadded tomato
sauce
1 teaspoon Dried basil
One half teaspoon Dried oregano
1 teaspoon Salt
One fourth teaspoon Pepper
1 pound Fresh spinach; washed,
stemmed and chopped, or
1 pack (10oz.) frozen spinach;
thawed and drained
1 pack (10 oz.) frozen corn
kernels, thawed
1 cup Fresh or frozen green peas
1 cup Partskim ricotta cheese
One fourth 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 goodsized 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 375degree oven for 25 minutes until cheese is golden brown. Let
stand 5 minutes before serving.

Posted to FOODWINE Digest by "Joanne L. Schweikj" SCHWEIKJ@FREDONIA.EDU
on Nov 18, 1997