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Рецепт Baked Rigatoni Primavera
by Global Cookbook

Baked Rigatoni Primavera
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  Порций: 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

  1. Coat a lasagne dish with nonstick cooking spray. Cook rigatoni according to package directions (don't overcook). Drain and return to pot.
  2. 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.
  3. 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.
  4. Bake in a 375-degree oven for 25 min till cheese is golden. Let stand 5 min before serving.