Baked Rigatoni with Spinach and Three Cheeses
Cook a 12-ounce package of rigatoni, in salted water, until ‘al dente’, and drain.
Meanwhile, take 1//4 cup of marinara (home-made, or from a 26-ounce jar) and spoon it on the bottom of a deep baking dish. Mix the cooked pasta with one 15-ounce carton of part-skim ricotta and one beaten egg. Then add 1/4 cup of grated parmesan or romano cheese, and combine gently but thoroughly.
Layer half of one frozen package of chopped spinach (defrosted) over the marinara, then half of the pasta mixture. Then place 1/2 cup of mozzarella cheese, cut into small cubes, over the pasta. Spoon about 1 1/2 cups of marinara over the cheese. Repeat layers, beginning with spinach and ending with mozzarella and sauce.
Top with another 1/4 cup of grated parmesan or romano. Refrigerate, if necessary. (I like to make mine in the morning or afternoon, and chill it, so that I can pop it in the oven later).
Cook, covered, for approximately 50-60 minutes at 350°.
Remove from oven and top with fresh basil, freshly ground pepper, and more parmesan or romano, if desired. Great with a green salad, and some fresh Italian bread. Makes about eight servings.
Cook's Notes: The basic recipe can also be modified with different types of pasta (ziti and cavatappi work well), or by using meat (such as sausage) to make it heartier. You can also use a combination of vegetables in place of the spinach, or forego the spinach altogether.
Submitted by sooz
Main Dishes & Casseroles
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