Baked Rigatoni with Greens
March 15, 2016
30 min or less active, fall, main, winter
Do you know when you just want a big, cheesy plate of pasta for dinner?! Well, this is it...PLUS greens, so you don't feel too bad in the morning. Actually, you shouldn't feel bad about eating this at all. It's "High In" protein, calcium and a zillion million vitamins and minerals - see below.Information
Servings: 10
Time: About 25 minutes active; 70 minutes total
Price: About $19.70 total; $1.97 per serving
Nutrition (per serving):
Calories: 396
Protein: 21.9g
Fat: 15.9g
Saturated fat: 8.5g
Carbohydrates: 39.3g
Fiber: 2.2g
Sodium: 753mg
Cholesterol: 44.9mg
High In: Protein, Vitamins A, C, K, B12, Thiamin, Riboflavin, Folate, Calcium, Phosphorus, Manganese, Selenium
Good Source: Niacin, Iron, Magnesium, Zinc, Copper
Low In:
Ingredients
- 1 lb rigatoni
- 1 Tbsp EVOO
- 1 onion, minced
- 3 garlic cloves, minced
- 10 oz stemmed/chopped greens
- 1 tsp salt
- 1/2 cup dry white wine
- 3 cups tomato sauce
- 5 oz grated parmesan cheese
- 8 oz smoked mozzarella, grated
- 8 oz mozzarella
Preparation
- Preheat oven to 375 degrees F.
- In a large pot of salted boiling water, add the rigatoni and cook until al dente, about 6-7 minutes. Drain, rinse and set aside.
- In a skillet over medium heat, add the EVOO. Add onion and sauté 5 minutes. Add the garlic, greens and salt and cook another 5 minutes until the greens are wilted.
- When the pan is dry, add the white wine and cook until evaporated about 5 more minutes. Remove from heat.
- In a 9" x 13" casserole dish sprayed with cooking spray, spread 1 cup tomato sauce evenly over the bottom. Spread 1/2 the rigatoni over top followed by 1/3 of the parmesan and 1/3 of each of the smoked and regular mozzarella cheeses.
- Repeat twice more, replacing the greens mixture for the rigatoni in the top layer.
- Bake for 20 minutes. Remove and eat!
