I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, June 1, 2012

Baked Spinach Rigatoni

This is really simple to make and good for you too.   I love how filling it is.  Great for any meatless meal.  Even though this is more calories than I would normally have for a healthy meal, I'm still labeling it healthy.   It's 419 calories.  If I have anything else with it, it's just a small toss salad with a fat-free salad dressing.  It's a wonderful filling dinner.

(serves 8)

*1 (16 ounce) package whole wheat rigatoni pasta
*28 ounce crushed tomatoes
*4 garlic cloves, minced
*1/2 green bell pepper, chopped
*1/2 red bell pepper, chopped
*1 yellow onion, chopped
*1/2 zucchini, sliced thin
*1/2 yellow squash, sliced thin
*1 (10 ounce) bag spinach, chopped
*1 1/2 teaspoon dried oregano
*2 teaspoon dried basil
*1 teaspoon salt
*1 teaspoon black pepper
*1 bay leaf
*1 tablespoon dried parsley
*1 (8 oz) container fat-free ricotta cheese
*1/4 cup fresh grated parmesan cheese
*2 cups reduced fat mozzarella cheese

~Preheat oven to 375 degrees.
~Spray a 9x13 baking pan with pam.
~Bring a large pot of water to a boil.
~Season with salt and add pasta, cooking according to directions on box.
~Drain and set aside.
~In a large saucepan, over medium heat add crushed tomatoes, garlic, onions, green pepper, red pepper, oregano, basil, salt, pepper, bay leaf & dried parsley.
~Cook for 20 minutes, stirring occasionally. (I do this while the pasta is cooking).
~Add spinach and cook until spinach is wilted, about 5 minutes.
~Add pasta and half of the mozzarella cheese, ricotta cheese & parmesan cheese.
~Pour into the prepared pan.
~Sprinkle the remaining mozzarella cheese over it.
~Bake uncovered for 30 minutes.

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