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.   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.

BAKED SPINACH RIGATONI
(serves 8)

Ingredients:
*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

Directions:
~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.