Minestrone Pasta

(from bjs2005’s recipe box)

Categories: Pasta, Squash

Ingredients

  • 6 cups (1 lb) dried rigatoni
  • 1 16-oz. package frozen, chopped spinach, thawed, well-drained (press with spatula in strainer)
  • 1-2 zucchini squashes, diced
  • 1 small can sliced olives
  • 1 8-oz. can Italian style tomato sauce
  • 2 14-oz. cans Italian diced tomatoes, undrained
  • 1 15-oz. can great northern beans, rinsed and drained
  • ~1/2 cup Italian cheeses (parmesan, mozzarella, provolone), grated
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 375°F.

  2. Cook rigatoni according to package direction, drain and transfer back to pot. Add tomato sauce, spinach, undrained tomatoes, olives, squash and beans to the rigatoni; stir to combine. Transfer rigatoni mixture to an ungreased 3-quart (9X13-inch) rectangular baking dish.

  3. Bake, covered, in the preheated oven about 25 minutes or until heated through. Uncover, sprinkle with cheese. Bake uncovered about 5 minutes more or until cheese melts.

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