Layered Rigatoni Bake

BETTY CROCKER
15Ingredients
75Minutes
1260Calories

Ingredients

US|METRIC
  • 16 ounces rigatoni pasta (uncooked)
  • 1 onion (medium, chopped, 1/2 cup)
  • 1 tablespoon butter
  • 2 tablespoons Gold Medal All-Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fat (free, skim milk)
  • 15 ounces low fat ricotta cheese (drained on paper towels)
  • 9 ounces frozen chopped spinach (thawed, squeezed to drain)
  • 1 tablespoon olive oil
  • 4 cloves garlic (chopped)
  • 28 ounces whole peeled tomatoes (Muir Glen™ organic, undrained)
  • 2 packages fresh basil leaves (1 oz each)
  • 1/2 cup panko (Progresso™, crispy bread crumbs)
  • 1/2 cup shredded Parmesan cheese
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    NutritionView More

    1260Calories
    Sodium68% DV1620mg
    Fat171% DV111g
    Protein51% DV26g
    Carbs14% DV43g
    Fiber12% DV3g
    Calories1260Calories from Fat1000
    % DAILY VALUE
    Total Fat111g171%
    Saturated Fat67g335%
    Trans Fat
    Cholesterol330mg110%
    Sodium1620mg68%
    Potassium480mg14%
    Protein26g51%
    Calories from Fat1000
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A220%
    Vitamin C10%
    Calcium50%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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