Goat cheese and vegetable baked rigatoni
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Goat cheese and vegetable baked rigatoni calories by ingredient
Number of Servings: 8
Ingredients
-
1 box rigatoni
2 oz goat cheese
1 large can crushed tomatoes
1 box spinach
1 zucchini
4 cloves garlic
1/3 cup ricotta
2/3 cup shredded six cheese blend, reserve half
Directions
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.