Ingredients:
1 lb. rigatoni noodles
36 oz. Ragu Sun-dried tomato and basil spaghetti sauce (about a jar and 1/2--I think this kind and flavor is best)
1 lb. mozzarella cheese
1/2 c. Parmesan cheese
1 zucchini, grated
2 cups fresh spinach, chopped
4 T. butter
4 T. flour
2 c. milk
Directions:
Cook and drain noodles according to package. Grate the zucchini and saute over med-hi heat in a little butter (if you must have meat, this is a good time to saute the beef or sausage too), when
almost cooked, throw in the spinach and pour the spaghetti sauce over the mixture . Cover and let simmer. Make a white sauce by melting the butter into a saucepan, when melted, whisk in flour
and then whisk in milk until smooth. Stir until it thickens a bit.
In a deep 9 x 13 pan, Layer 1/2 the noodles, 1/2 the white sauce (it won't completely cover), 1/2 the spaghetti sauce and 1/2 of both cheeses. Repeat layers. Bake 30-40 minutes at 350 degrees until hot and bubbly.
