Spinach Rigatoni Bake
8 oz sliced mushrooms
1 large onion
4 cloves garlic
8 cups fresh baby spinach
2 large cans tomato sauce
Salt, pepper, oregano to taste
1 pound rigatoni noodles
1/2 cup shredded asiago
1 8 oz brick of fresh mozzarella
Sauté in EVOO the mushrooms, onions, garlic until all are soft. Add spinach, continue to sauté until spinach is soft and reduced. Add tomato sauce. Add seasoning to taste. Turn to a slow simmer.
Cook rigatoni noodles half way. In a deep rectangular baking dish begin layering. Sauce mixture first, rigatoni, sauce, asiago, mozzarella. Repeat until all sauce and noodles are in dish.
Cover with foil and bake for 35 minutes. Remove foil and bake until top layer of cheese is melted and slightly browned.
Serve hot with fresh bread, a fresh salad, and a glass of Chianti!
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