Mr. food's garden rigatoni

9 Servings

Ingredients

Quantity Ingredient
1 pounds Rigatoni or penne pasta
20 ounces Frozen spinach, thawed and squeezed dry
15 ounces Ricotta cheese
3 Eggs, beaten
1 cup Grated Parmesan cheese, divided
⅓ cup Chopped fresh parsley
2 teaspoons Salt
1 teaspoon Black pepper
26 ounces To 30 ounces spaghetti sauce

Directions

======================================================= ============== ==== == Preheat the oven to 375øF. Prepare the pasta according to the package directions, except cooked for 3 minutes less than instructed. Drain, rinse, and drain again; set aside. Meanwhile, in a large bowl, combine the spinach, ricotta cheese, eggs, _ cup Parmesan cheese, parsley, salt, pepper, and spaghetti sauce; mix well. Add the pasta and toss until well coated. Pour into a 9" x 13" baking dish that has been coated with nonstick vegetable spray; sprinkle the top with the remaining ¬ cup Parmesan cheese and bake for 25 to 30 minutes, or until heated through. NOTE: Be creative with your rigatoni! Add your favorite seasonings or add-ins. For instance, if you want to make a heartier dish, add some browned sausage or shredded mozzarella cheese. It's easy to look like a kitchen whiz!

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