Baked Rigatoni Primavera
| Yield: | 6 Servings |
| Categories: |
| 8 | oz | Rigatoni |
| 2 | lg | Onions; chopped |
| 1 | tb | Vegetable oil |
| 2 | Cloves garlic; finely chopped | |
| 1 | cn | (16 oz.) no-salt-added tomatoes |
| 1 | cn | (8 0z.) no-salt-added tomato sauce |
| 1 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Fresh spinach; washed, stemmed and chopped, -or- |
| 1 | pk | (10-oz.) frozen spinach; thawed and drained |
| 1 | pk | (10 oz.) frozen corn kernels, thawed |
| 1 | c | Fresh or frozen green peas |
| 1 | c | Part-skim ricotta cheese |
| 1/4 | c | Grated Parmesan cheese |
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