Cheesy Spinach & Mozzarella Rigatoni

SERVES: 4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

• 375ml Tomato Pasta Sauce (1 jar/bottle)s
• 470ml Tomato Puree (1 tin)
• 500g package Rigatoni, Penne, or Ziti
• 250g container whole-Milk, Cottage or Ricotta Cheese
• 500ml shredded Mozzarella Cheese, divided
• 250g ball fresh Mozzarella, chopped or pulled into bite-size pieces
• 500ml thawed frozen Spinach, squeezed of excess liquid
• 125ml Cream
• 4 large Cloves Garlic, pressed or minced
• 30ml Olive Oil
• 15ml Salt
• 15ml Sugar
• 5ml Chilli flakes
• 2,5ml Black Pepper
• 125ml grated Parmesan cheese

DIRECTIONS

1. Preheat the oven to 180.
2. Grease a large casserole dish.
3. Rinse and drain the rigatoni in cold water.
4. In a bowl, combine the noodles, tomato sauce, tomato puree, cottage cheese, 1 cup shredded mozzarella, fresh mozzarella, spinach, cream, garlic, olive oil, salt, sugar, black pepper and chilli.
5. Stir to thoroughly combine the ingredients.
6. Pour into the greased casserole dish and top with the remaining mozzarella and parmesan.
7. Bake uncovered for 30 minutes, then cover with greased foil and place in the Wonderbag on a cloth or mat for 2 hours.
8. Remove and serve with fresh salad and crusty bread.  9. If the Pasta Bake is not golden, place it under the grill until light golden.