Submitted by: June Shockley

A yummy vegetarian dish.  I like to add mushrooms, but that's just me.  I always think spinach, cheese, and mushrooms are a natural.  Also, I like to saute the button mushrooms in a little butter and garlic to soften and add flavor.  Use as many as you like.  Yum

Layered Rigatoni Bake

                  

Ingredients

• 1 package (16 oz) uncooked rigatoni pasta 
• 1 medium onion, chopped (1/2 cup) 
• 1 tablespoon butter 2 tablespoons 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) organic (preferred) whole peeled tomatoes, undrained 
• 2 bunches (1 oz each) fresh basil leaves 
• 1/2 cup Progresso® panko crispy bread crumbs 
• 1/2 cup shredded Parmesan cheese
• 1 cup small button mushrooms optional 

Directions

Step1
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.

Step2

• Spray 3-quart saucepan with cooking spray; heat over medium heat.
• Add onions (and optional mushrooms) 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.

Step3

• 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.
• 
  
• Step4
• 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.

Step5

• Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.