Title: Baked rigatoni primavera
 Categories: None
      Yield: 6 Servings
 
      8 oz Rigatoni
      2 lg Onions; chopped
      1 tb Vegetable oil
      2    Cloves garlic; finely
           -chopped
      1 cn (16 oz.) no-salt-added
           -tomatoes
      1 cn (8 0z.) no-salt-added tomato
           -sauce
      1 ts Dried basil
    1/2 ts Dried oregano
      1 ts Salt
    1/4 ts Pepper
      1 lb Fresh spinach; washed,
           -stemmed and chopped, -or-
      1 pk (10-oz.) frozen spinach;
           -thawed and drained
      1 pk (10 oz.) frozen corn
           -kernels, thawed
      1 c  Fresh or frozen green peas
      1 c  Part-skim ricotta cheese
    1/4 c  Grated Parmesan cheese
 
  Coat a lasagne dish with nonstick cooking spray. Cook rigatoni
  according to package directions (do not overcook). Drain and return
  to pot.
  
  In a large skillet (you'll need a good-sized one), saute onion in oil
  for 3 minutes. Add garlic and saute another minute. Stir in tomatoes
  with their liquid, tomato sauce, basil, oregano, salt and pepper,
  breaking up the tomatoes. Simmer, uncovered, for 15 minutes until
  slightly thickened.
  
  Stir in spinach, corn, pease. Cook 5 minutes until spinach wilts. Add
  vegetable mixture and ricotta cheese to drained pasta. Spoon into
  prepared pan. Sprinkle with Parmesan cheese.
  
  Bake in a 375-degree oven for 25 minutes until cheese is golden
  brown. Let stand 5 minutes before serving.