Seven Layer Rigatoni Recipes

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LAYERED RIGATONI BAKE



Layered Rigatoni Bake image

Enjoy your dinner with this delicious pasta and cheese layered casserole made using spinach and Muir Glen™ organic tomatoes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 15

1 package (16 oz) uncooked rigatoni pasta
1 medium onion, chopped (1/2 cup)
1 tablespoon butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free (skim) milk
1 container (15 oz) low-fat ricotta cheese, drained on paper towels
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 packages (1 oz each) fresh basil leaves
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
  • In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
  • Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
  • Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g

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