Skip to Content
Menu

Layered Rigatoni Bake

  • Save Recipe
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy your dinner with this delicious pasta and cheese layered casserole made using spinach and Muir Glen™ organic tomatoes – perfect if you love Italian cuisine.
By Betty Crocker Kitchens
Updated Oct 19, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 package (16 oz) uncooked rigatoni pasta
  • 1 medium onion, chopped (1/2 cup)
  • 1 tablespoon butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fat-free (skim) milk
  • 1 container (15 oz) low-fat ricotta cheese, drained on paper towels
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
  • 2 packages (1 oz each) fresh basil leaves
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1/2 cup shredded Parmesan cheese
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
  • 2
    Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
  • 3
    In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
  • 4
    Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
  • 5
    Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition

310 Calories, 8g Total Fat, 15g Protein, 45g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
500mg
21%
Potassium
190mg
5%
Total Carbohydrate
45g
15%
Dietary Fiber
3g
12%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved