Baked rigatoni and cheese
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Part skim ricotta |
| ¼ | cup | Diced part-skim mozzarella |
| 1 | tablespoon | Parmesan cheese -- grated |
| ⅛ | teaspoon | Fresh ground pepper |
| ¼ | pounds | Rigatoni |
| 1 | cup | Meatless spaghetti sauce |
Directions
Combine the ricotta, mozzarella and Parmesan cheese. Add the pepper and set aside. Gradually add the rigatoni to about two quarts of rapidly boiling water so that the water continues to boil. Cook, uncovered,stirring occasionally, until tender. Drain. Spoon half a cup of sauce into a small flat baking dish. Top with half the cooked rigatoni. Spread the cheese mixture over the rigatoni. Make a layer of the remaining rigatoni and top it with the remaining sauce. Bake in 350~F oven for 20 minutes. Nutrition Analysis per serving: 321 cal; 19gm pro; 237gm carb; 12gm fat; 634mg sod; 47 mg chol.
Recipe By :
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