rigatoni/lazy lasagne--spaghetti sauce II |
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This is ‘improvised’ lasagna. Far less prep time (or fat) as traditional lasagne, but still tastes great.
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1 box of rigatoni or penne
Spaghetti Sauce II—Laurie and the Jars 1 bag of fresh spinach |
1 package of shredded mozzarella cheese
Parmesan cheese |
Cook rigatoni to just a little under al dente and drain. Heat (or make) Spaghetti Sauce II, simmer about 20 minutes and add the spinach just enough to wilt it in the sauce Mix in rigatoni to sauce and spinach.
Spoon about 1/3 of the pasta/sauce/spinach into a 9 x 13” pan. Sprinkle some mozzarella over it. Layer another 1/3 of the mixture and sprinkle again with mozzarella. Add the rest of the spinach/sauce pasta. Top with the rest of the mozzarella and then add some parmesan to the top.
Bake at 350 degrees for about a half-hour, or until the top is browned.
Spoon about 1/3 of the pasta/sauce/spinach into a 9 x 13” pan. Sprinkle some mozzarella over it. Layer another 1/3 of the mixture and sprinkle again with mozzarella. Add the rest of the spinach/sauce pasta. Top with the rest of the mozzarella and then add some parmesan to the top.
Bake at 350 degrees for about a half-hour, or until the top is browned.