Ingredients
The following ingredients have 9 Servings
- 1 tablespoon olive oil
- 1 medium red onion (chopped)
- 4 cloves garlic (minced)
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream
- 1 pound rigatoni
- 10 ounces frozen baby spinach (thawed and drained well (can substitute 1 or 2 9-oz. bags fresh spinach))
- 12 ounces precooked smoked chicken (or turkey sausage, halved lengthwise and sliced 1/4 inch thick (see note) )
- 8 ounces mozzarella cheese (4 ounces cut into 1/2-inch cubes and 4 ounces shredded)
- 1/4 cup freshly grated Parmesan cheese
Instruction
- Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
- Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
- Preheat the oven to 400 degrees. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
- Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans).
- Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
