Tuscan Baked Rigatoni
Do you love pasta bakes like I do? Well this one, filled with melted mozzarella, hearty rigatoni pasta, tender cannellini beans and rich tomato sauce will knock your socks off! Try my Tuscan Baked Rigatoni for a healthy dinner the whole family will adore.
Servings: 8
Equipment
- Oven
Ingredients
- 1 pound ground beef
- 1 pound rigatoni pasta, cooked
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 can (28-ounces) crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 8 cups baby spinach, coarsely chopped
- 1 can (15-ounces) cannellini beans, rinsed and drained
- 1/2 cup shredded parmesan cheese
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 350°F and spray a 9x13 pan with nonstick cooking spray.
- In a large bowl, mix together the cooked rigatoni pasta and mozzarella cheese. Set aside.
- In a skillet set over medium-high heat, add the olive oil and the ground beef. Cook for about 5 minutes, or until browned and cooked through.
- Once cooked through, remove the ground beef from the skillet and mix it into the pasta mixture. Set aside.
- Add the garlic to the skillet and cook for 30 seconds over medium-high heat.
- Add heavy cream, tomatoes, salt, and black pepper. Stir and cook until slightly thickened, about 5 minutes.
- Stir in the spinach and beans and allow to cook for 2 minutes.
- Remove from heat and add the tomato mixture to the pasta mixture; gently toss together until evenly coated.
- Transfer pasta mixture to previously prepared pan and top with parmesan cheese.
- Bake for 30 minutes, or until golden and bubbly.
- Garnish with freshly chopped parsley and serve.
Notes
Serves 6 to 8.
Nutrition
Calories: 663kcal | Carbohydrates: 61g | Protein: 32g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 884mg | Potassium: 798mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3709IU | Vitamin C: 18mg | Calcium: 352mg | Iron: 5mg
