Tomato + basil is one of the most classic combos in the history of food, in my opinion. Add that combo to cheesy, carby pasta and you seriously can’t go wrong! With just about 10 ingredients, this Tomato Basil Rigatoni is one of those weeknight meals you’ll turn to again and again.

To make things a bit healthier, I added several handfuls of spinach plus sautéed mushrooms and onions to the dish. Low-fat ricotta cheese adds the creaminess so often found in tomato basil soup, and fresh julienned basil rounds everything out. Bell peppers and/or olives would be great with this too if you want to mix it up! Serve with a side of grilled broccoli or devour this all on its own.

INGREDIENTS

16 oz. bag whole wheat rigatoni
24 oz. jar no sugar added marinara sauce
8 oz. mushrooms
1 yellow onion, diced
4 garlic cloves, minced
1/2 c. low fat ricotta cheese
1 c. Parmesan cheese
3-4 handfuls fresh spinach
1/4 c. fresh julienned basil
Olive oil
Salt & pepper to taste

STEPS

1) Preheat the oven to 350 degrees. Cook the pasta in a large pot according to package directions, drain, then pour back into the pot.

2) Add the marinara sauce, ricotta cheese, 1/2 c. Parmesan cheese and spinach to the pot with the pasta. Stir to combine.

3) Clean and slice the mushrooms, dice the onions and mince the garlic. In a pan over medium-high heat, sauté the onions and garlic for a couple of minutes. Add the mushrooms and to continue to sauté until the veggies begin to brown and caramelize.

4) Pour the veggie mixture into the pot with the pasta and add 1/8 c. fresh chopped basil. Season with salt & pepper and stir to combine.

5) Grease a 9in x 13in pan and pour in the pasta mixture. Top with the remaining Parmesan cheese and basil. Cook uncovered for about 15-20 minutes or until the cheese is fully melted and starts to bubble. Broil for a couple of additional minutes if desired.