Baked Rigatoni with Three Cheeses

8
Total Time
32 min
Prep
15 min
Cook
17 min
Serves
6
Difficulty
Easy
If you’re making this dish for company, try baking it restaurant-style, in 6 single-serving, 1-cup baking dishes; decrease the baking time to about 5 minutes.

Ingredients

uncooked pasta

12 oz, rigatoni variety

canned tomato sauce

¾ cup(s), reduced-sodium variety

fat-free half-and-half

½ cup(s)

shredded part-skim mozzarella cheese

¼ cup(s)

part-skim ricotta cheese

2 Tbsp, (1 ounce)

gorgonzola cheese

1 oz, crumbled (2 tablespoons)

Instructions

  1. Cook the pasta according to the package directions; drain and keep warm.
  2. Meanwhile, preheat the oven to 500°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  3. 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.

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