Baked Rigatoni w/Spinach, Turkey Bacon & Chicken

By á-3948

Ingredients

• 1 lb rigatoni (I used whole wheat)
• 2 cans crushed tomatoes (I used Italian)
• 1 tsp olive oil
• 1/2 Bag Fresh Spinach
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta (I used Cottage Cheese)
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella (I used Mexican Blend)
• Spray olive oil

Preparation

Step 1

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil sauté chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the cheese, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining cheese.

Bake for 30 minutes, or until cheese is melted and the edges are lightly browned.

Recipe Adapted from SkinnyTaste.com by Alexis AKA MOM. 2/8/11