Baked Rigatoni with Three Cheeses
- Total Time
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.
uncooked pasta12 oz, rigatoni variety
canned tomato sauce¾ cup(s), reduced-sodium variety
fat-free half-and-half½ cup(s)
shredded part-skim mozzarella cheese¼ cup(s)
part-skim ricotta cheese2 Tbsp, (1 ounce)
gorgonzola cheese1 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.