Veggie Baked Rigatoni
From gatorgirl 15 years ago
- 15 minutes to make
- Serves 4
I like to play around with different baked pasta recipes. This one has spinach, pepper and soy crumbles cooked into the sauce and baked. Yum!
Ingredients
- 2 1/4 cups whole wheat rigatoni (can use ziti or penne) shopping list
- Sauce shopping list
- 15 oz can organic tomato sauce (used Muir Glenn) shopping list
- 1/8 cup shredded fresh basil shopping list
- 1/4 teaspoon crushed red pepper shopping list
- 1/4 teaspoon garlic powder shopping list
- salt and pepper to season sauce to taste shopping list
- 1 1/2 cups frozen chopped spinach (no need to thaw) shopping list
- 1 cup soy crumbles (used morning star grillers recipe) shopping list
- 2/3 cup frozen bell pepper strips (mixed bag of red, yellow and green) shopping list
- 3 tablespoons parmesean cheese and a bit more to sprinkle on top of dish shopping list
- 3/4 cup shredded part skim mozerella cheese shopping list
How to make it
- Preheat oven to 350 degrees
- Prepare pasta in salted boiling water to al dente and set aside
- Meanwhile prepare the sauce
- In a sauce pan combine tomato sauce, basil, crushed red pepper, garlic powder, salt and pepper, spinach, peppers and soy crumbles.
- Simmer and stir fro 10-15 minutes (while pasta is cooking)
- Stir in parmesean cheese
- In a 2 quart baking dish combine sauce and pasta and mix together well.
- Stir in 1/4 cup of mozerella cheese in with the pasta
- Top the pasta with remaining 1/2 cup of mozerella cheese and a sprinkling of parmesean
- Bake for 15 minutes in 350 degree oven until cheese has melted
- Let sit 5 minute before serving
People Who Like This Dish 4
- lookatthosemoose Charlotte
- blittlej Cleveland, TN
- crazeecndn Edmonton, CA
- gatorgirl Baltimore, MD
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