Goat cheese and vegetable baked rigatoni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box rigatoni2 oz goat cheese1 large can crushed tomatoes1 box spinach1 zucchini4 cloves garlic1/3 cup ricotta2/3 cup shredded six cheese blend, reserve half
1. Cook pasta per box.
2. In separate pot, saute garlic, then add tomato sauce. Boil, then drop to a simmer. Season with Italian seasoning.
3. Add cheeses (reserving half of shredded cheese) and vegetables to sauce. Stir, melting cheese completely.
4. Add pasta to sauce. Mix, then spoon into baking dish.
5. Bake at 350 for about 30 mins, covered. Uncover, top with remaining cheese. Bake uncovered for about 15 mins.
Makes 8 servings
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAMMI1313.
2. In separate pot, saute garlic, then add tomato sauce. Boil, then drop to a simmer. Season with Italian seasoning.
3. Add cheeses (reserving half of shredded cheese) and vegetables to sauce. Stir, melting cheese completely.
4. Add pasta to sauce. Mix, then spoon into baking dish.
5. Bake at 350 for about 30 mins, covered. Uncover, top with remaining cheese. Bake uncovered for about 15 mins.
Makes 8 servings
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAMMI1313.
Nutritional Info Amount Per Serving
- Calories: 300.2
- Total Fat: 4.1 g
- Cholesterol: 12.0 mg
- Sodium: 406.7 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 4.3 g
- Protein: 36.7 g
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