Spinach Pasta Sauce

INGREDIENTS:

2 (32 oz.) cans whole tomatoes in puree
1 c. chopped onions
3 cloves garlic, minced
1 tbsp. olive oil
1 pkg. frozen chopped spinach
1 tsp. salt
1/4 tsp. pepper

DIRECTIONS:

Defrost spinach. Saute onions and garlic in olive oil until brown. Add tomatoes (mashed down). Add defrosted spinach, salt and pepper. Simmer for about 30 minutes. Serve over tri color macaroni with lots of Parmesan cheese.

Easy Vegan Pasta Sauce

INGREDIENTS:

1 teaspoon vegetable oil
1/2 small yellow onion, diced
2 cloves garlic, minced
5 large tomatoes, cubed
1 small green bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano

DIRECTIONS:

In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirrin

Baked Rigatoni

INGREDIENTS:

1 lb. Ronzoni rigatoni #27
7 to 8 c. your favorite spaghetti sauce
1 lb. Ricotta cheese
8 oz. thinly sliced Mozzarella cheese
1/2 c. grated Parmesan cheese

DIRECTIONS:

Cook rigatoni as directed 15 to 20 minutes. Drain well. In an oven- proof dish, pour 2 cups spaghetti sauce. Layer 1/2 of rigatoni onto sauce. Spread Ricotta cheese over pasta, then add 1/4 cup Parmesan followed by half of the Mozzarella. Cover with sauce. Repeat with remaining pasta, Parmesan, and Mozzarella. Spoon additional sauce over the top and put into preheated oven at 375 degrees. Bake until hot and bubbly.