Creamy Primavera

(From Family Circle All-Time Favorites). This is one of our family's favorite dishes of all time. I don't make it a lot due to the time it takes (and the mess I make in my kitchen). The first time you make it is the hardest, but after that it's not as bad.

All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.

1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)

1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.

2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.

3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).

4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.

For freezer meal, defrost and cook as 10-15 mins longer.