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
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Preheat oven to 375°F.
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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.
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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.