Baked rigatoni with three cheeses
12 oz, rigatoni variety
Canned tomato sauce
¾ cup(s), reduced-sodium variety
Shredded part-skim mozzarella cheese
Part-skim ricotta cheese
2 Tbsp, (1 ounce)
1 oz, crumbled (2 tablespoons)
- Cook the pasta according to the package directions; drain and keep warm.
- Meanwhile, preheat the oven to 500°F. Spray a 9 x 13-inch baking dish with nonstick spray.
- Combine the tomato sauce, half-and-half, mozzarella, ricotta, and Gorgonzola in a medium bowl. Add the hot pasta and toss to coat. Spread the mixture evenly in the prepared baking dish and bake until bubbly and browned on top, about 7 minutes. Yields about 1 cup per serving.