This cheesy pasta delight is especially good on a cold or rainy day.
- Portion size 6 servings
- Credits : sheila macleod-carr
- 2 cups cheese finely shredded or grated
- 1 bottle tomato sauce
- 3 cups whole wheat rigatoni pasta
- 1 egg
- 1 pinch salt
- 1 pinch pepper
- 1/2 cup cooked ground beef or 2 sausage links, cooked and casings removed
- 1/2 cup cooked spinach
- 1/2 cup ricotta cheese
MethodBoil noodles just until al dente (it's important not to boil completely or they will rip during the stuffing process). Drain.
In a bowl, mix ricotta cheese, egg, salt and pepper, sausauge meat (or ground beef, if using) and spinach. Add 1/3 of the cheese. Mix well to combine.
Spray 9 x 12-inch baking dish with non-stick spray and then spread a layer of tomato sauce on the bottom of the dish. Stuff rigatoni noodles with the cheese/meat mixture and lay stuffed noodles in dish on top of the sauce. Top with more tomato sauce and the rest of the shredded cheese. Cover and bake at 350ºF for 15 minutes. Take off cover and return to stove, cooking another 5 minutes.