Serve this veggie-filled casserole as a side dish or a meatless main dish. It's packed with spinach, corn, and peas.

Source: Family Circle
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Ingredients

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Directions

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  • Coat 11-3/4 x7-1/2 x2-inch baking dish with nonstick cooking spray.

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  • Cook rigatoni following package directions; drain and return to pot.

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  • Sauté onion in oil in large nonstick skillet 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, salt and pepper, breaking up tomatoes. Simmer, uncovered, 15 minutes until slightly thickened.

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  • Preheat oven to 375 degrees F.

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  • Stir in spinach, corn, peas. Cook 5 minutes until spinach wilts. Add vegetable mixture and ricotta cheese to drained pasta. Spoon into prepared baking dish. Sprinkle with Parmesan.

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  • Bake in 375 degree F oven 25 minutes until cheese is golden brown. Let stand 5 minutes before serving.

Nutrition Facts

358 calories; 8 g total fat; 16 mg cholesterol; 564 mg sodium. 57 g carbohydrates; 18 g protein;

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