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Add a photoПорций: 6
Ингредиенты
- 8 ounce Rigatoni
- 2 lrg Onions, minced
- 1 Tbsp. Vegetable oil
- 2 x Cloves garlic, finely minced
- 1 can (16 ounce.) no-salt-added tomatoes
- 1 can (8 0z.) no-salt-added tomato sauce
- 1 tsp Dry basil
- 1/2 tsp Dry oregano
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 lb Fresh spinach, washed,
- 1 pkt (10-ounce.) frzn spinach, thawed and liquid removed
- 1 pkt (10 ounce.) frzn corn kernels, thawed
- 1 c. Fresh or possibly frzn green peas
- 1 c. Part-skim ricotta cheese
- 1/4 c. Grated Parmesan cheese
Инструкции
- Coat a lasagne dish with nonstick cooking spray. Cook rigatoni according to package directions (don't overcook). Drain and return to pot.
- In a large skillet (you'll need a good-sized one), saute/fry onion in oil for 3 min. Add in garlic and saute/fry another minute. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, salt and pepper, breaking up the tomatoes. Simmer, uncovered, for 15 min till slightly thickened.
- Stir in spinach, corn, pease. Cook 5 min till spinach wilts. Add in vegetable mix and ricotta cheese to liquid removed pasta. Spoon into prepared pan. Sprinkle with Parmesan cheese.
- Bake in a 375-degree oven for 25 min till cheese is golden. Let stand 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 35 | 32% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 4mg | 1% |
| Sodium 543mg | 23% |
| Potassium 539mg | 15% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.44g | 3% |
| Protein 5.33g | 9% |
