Nonstick cooking spray, Pam®
1 pound rigatoni pasta, Barilla®
1 can (15-ounce) diced tomatoes with basil, onions, and garlic, undrained, Hunt’s®
1 cup frozen chopped onions, Ore-Ida®
1 box (10-ounce) frozen chopped spinach, Birds Eye®
21⁄2 cups Alfredo sauce, Classico®
11⁄2 cups ricotta cheese, Precious®
1 teaspoon garlic salt, Lawry’s®
1⁄2 teaspoon black pepper
1⁄3 cup Italian bread crumbs, Progresso®
1⁄4 cup grated Parmesan cheese, DiGiorno®
1 tablespoon extra virgin olive oil, Bertolli®
Preheat oven to 425 degrees F. Lightly spray 9×13-inch baking dish with cooking spray; set aside.
In a large pot of boiling salted water, cook pasta following package directions. Drain and return to pot. Add undrained tomatoes and onions and toss to combine; set aside.
Cook spinach in microwave following package directions. When cool enough to handle, squeeze out excess moisture. Transfer to a medium bowl. Add Alfredo sauce, ricotta cheese, garlic salt, and pepper; stir to combine. Transfer to pot with pasta; toss to combine. Transfer to prepared baking pan. Set aside.
Mix together bread crumbs, Parmesan cheese, and oil. Sprinkle over pasta. Bake in preheated oven for 20 to 25 minutes or until golden brown and bubbling.
Serve hot or prepare to freeze. If freezing, cool on a wire rack for 20 to 25 minutes. Cover loosely with aluminum foil and cool completely in refrigerator. Once cool, remove foil, wrap tightly with plastic wrap, and overwrap with aluminum foil. Label and freeze.
THAWING AND REHEATING: Thaw completely in refrigerator. Preheat oven to 350 degrees F. Remove plastic wrap and re-cover with foil. Let pasta stand at room temperature for 30 minutes. Bake in preheated oven for 25 to 30 minutes or until heated through.