Layered Rigatoni Bake

 

1

package (16 oz) uncooked rigatoni pasta

1

medium onion, 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

1

container (15 oz) part-skim ricotta cheese, drained on paper towels

1

box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1

tablespoon olive oil

4

cloves garlic, chopped

1

can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained

2

packages (1 oz each) fresh basil leaves

1/2

cup Progresso® panko crispy bread crumbs

1/2

cup shredded Parmesan cheese

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
• 2 Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
• 3 In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
• 4 Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
• 5 Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.