tomato and mozzarella rigatoni

Today one of my favourite recipes from my upcoming book has been featured online at http://baronmag.ca/2014/11/kosher-delight-by-karla-schaus/.

Please give it a read and test out this recipe at home!

Ingredients:

1-1/2 cups uncooked rigatoni or penne pasta 2 cups fresh spinach leaves 1 tbsp olive oil 1 teaspoon dried basil leaves 2 cups spaghetti sauce 2 cups diced tomatoes, drained 3 tablespoons cream cheese 2 cups Mozzarella cheese, shredded and divided 1/4 cup Parmesan cheese, grated

Directions:

1. Heat oven to 375f.

2. Cook pasta as directed on package, adding spinach to the boiling water prior to draining.

3. Heat olive oil and basil in a large skillet on medium-high heat for 20 seconds.

4. Stir in spaghetti sauce and tomatoes, bring to a boil. Simmer on low heat for 5 minutes. Add cream cheese.

5. Drain pasta mixture; return to pan. Stir in sauce mixture and half of the Mozzarella. Spoon into an oven-proof dish and bake for 20 minutes.

6. Top with remaining cheeses and bake for an additional 5 minutes.

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