Lightened Spinach Rigatoni Casserole

Lightened Spinach Rigatoni Casserole


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Looking for a healthier version of your go-to quick and easy dinner? We've created this rich and hearty casserole with whole wheat pasta, spinach, and just a touch of reduced fat cheeses.

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Serving Size / Yield

8 servings


  • 1 1/4 C. Whole Wheat Rigatoni, uncooked
  • 1 10 oz. package Frozen Cut Spinach, thawed and drained
  • 2 tsp. Extra Virgin Olive Oil
  • 1 Large Onion, chopped
  • 3-4 Garlic Cloves, minced
  • 2 1/2 C. Canned Whole Tomatoes, un-drained and coarsely chopped
  • 3 Tbs. Tomato Paste
  • 2 1/2 tsp. Fresh Basil
  • 3/4 tsp. Oregano
  • 1/4 C. Reduced Fat Parmesan Cheese, grated
  • 1/4 C. Reduced Fat Cheddar Cheese, grated

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Preheat oven to 350 degrees. Spray a 9x13" baking dish with nonstick cooking spray. Cook pasta according to package directions, drain, and set aside. Place spinach on paper towel and squeeze until barely moist, then set aside. Warm oil on a large non-stick skillet over medium heat. Place onion and garlic in skillet, and sauté until tender. Stir in tomatoes, tomato paste, basil, and oregano. Bring to a boil and then reduce heat. Let onion and tomato mixture simmer uncovered 5 minutes, stirring occasionally. In a small bowl, mix together the parmesan and cheddar cheese. Combine pasta, spinach, onion and tomato mixture, and 1/4 cup mixed cheeses in a bowl; stir well. Spoon mixture into baking dish and sprinkle top with remaining 1/4 cup mixed cheeses. Bake for 20 minutes and serve.

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