Vegetarian

Creamy Rigatoni with Spinach and Tomatoes takes several minutes to prepare.

Creamy Rigatoni with Spinach and Tomatoes takes several minutes to cook.

Creamy Rigatoni with Spinach and Tomatoes makes 8 servings.

The ingredients for Creamy Rigatoni with Spinach and Tomatoes are:

2 heads roasted garlic, cloves removed
2 tablespoons extra-virgin olive oil
1/4 cup heavy whipping cream
Pinch of nutmeg
Salt and pepper to taste
For the pasta

1 pound rigatoni, cooked
1 pint cherry tomatoes, halved
2 cups fresh baby spinach
1 cup shredded mozzarella cheese
Freshly grated Parmesan cheese for garnish

Here is how you make Creamy Rigatoni with Spinach and Tomatoes:

Preheat the oven to 375 degrees F. Lightly spray a medium-sized baking dish with cooking spray and set aside.With a fork gently mash the garlic cloves. In a small saucepan over medium heat, add the ingredients for the sauce including the mashed garlic. Bring to a simmer and remove from the heat.In a large bowl, add the cooked pasta, tomatoes and the fresh spinach tossing gently. Pour the creamy sauce over top of the pasta and mix well. Spoon enough of the pasta into the baking dish to cover the bottom and add dollops of ricotta cheese over the top. Cover with more pasta and repeat until all the pasta is used. Top with shredded mozzarella and bake uncovered for 25?30 minutes or until the top is golden brown. Garnish with fresh Parmesan cheese and serve immediately.Serving Size: Makes 9 x 13 casserole, 8 servings totoalNumber of Servings: 8Recipe submitted by SparkPeople user STEPHALTCHULER.

The nutritional information for Creamy Rigatoni with Spinach and Tomatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 314.7

• Total Fat: 9.7 g
• Cholesterol: 12.9 mg
• Sodium: 118.2 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 2.4 g
• Protein: 11.6 g