Skillet Tomato & Spinach Rigatoni

Skillet Tomato & Spinach Rigatoni
Servings: 4 Prep 15 mins Total Time 35 mins

Make It

1. Cook 3 cups dry rigatoni pasta according to package directions. Drain. Heat a 10-inch broiler-safe skillet over medium-high heat and add 2 Tbs. of olive oil, two 10.75 oz. cans tomato puree, 1/2 cup chopped sundried tomatoes, 10 oz. frozen spinach (thawed and squeezed nearly dry), 2 cloves minced garlic, 1 tsp. dried oregano, 1/2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Bring tomato sauce to a simmer and cook for 10 minutes. While the sauce simmers turn on broiler. Stir drained rigatoni into the sauce. Top with 1/3 cup grated parmesan cheese and 8-oz. fresh mozzarella slices. Place skillet under broiler until cheese is melted and edges of the pasta are crisp, about 4 minutes. Serve with a green salad made from one 9-to 10-ounce package baby greens tossed with the weekend-prepped salad dressing

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 614, Fat, total (g): 28, chol. (mg): 46, sat. fat (g): 9, carb. (g): 68, Monounsaturated fat (g): 11, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 10, sugar (g): 14, pro. (g): 27, vit. A (RE): 1567, vit. C (mg): 18, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 5, Pyridoxine (Vit. B6) (mg): , Folate (µg): 226, Cobalamin (Vit. B12) (µg): , sodium (mg): 903, Potassium (mg): 1446, calcium (mg): 545, iron (mg): 8, Percent Daily Values are based on a 2,000 calorie diet.