Veggie Rigatoni with Cheese

Servings 6 servings


  • 12 ounces Rigatoni pasta cooked al dente and drained
  • 15 ounces low fat cottage cheese
  • 1 package frozen chopped spinach thawed and well-drained, 10-oz.
  • 1/2 cup diced onion
  • 1 cup shredded part-skim Mozzarella cheese divided
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon of sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 26 ounces tomato sauce divided
  • 3 tablespoons Herbes de Provence
  • 4 cloves garlic pressed


  • DO-AHEAD TIP: Prepare pasta.
  • Preheat oven to 350 degrees.
  • In a large bowl, combine prepared pasta, cottage cheese, spinach, onion, 1/2 cup of Mozzarella, all of the Parmesan, salt, and pepper; blend well and set aside.
  • In another large bowl, combine tomato sauce, Herbes de Provence and garlic. Spoon about 1/2 cup of the tomato/herb sauce on the bottom of a lightly oiled 9- x 13-inch baking pan.
  • Layer about half of the veggie/cheese mixture on top of the sauce, then add more tomato herb sauce and repeat layering until all ingredients are used, ending with tomato/herb sauce on top.
  • Sprinkle with remaining Mozzarella and bake for 25 minutes or until hot and bubbly.


SERVING SUGGESTION: Serve a big spinach salad on the side; add some garlic toast.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN-FREE: Make sure tomato sauce and Herbes de Provence are gluten-free. Use gluten-free pasta.
NUTRITION: Per Serving: 401 Calories; 7g Fat; 27g Protein; 58g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 1574mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 10
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