Baked rigatoni with three cheeses
8
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 6 • Difficulty: Easy
You wouldn't believe that this baked pasta dish can be made in about half an hour. The best part is you need just 6 ingredients to cook it, many of which you probably have on hand. It features store-bought tomato sauce, which significantly cuts down on prep time, as well as 3 types of cheese. That's right, 3 types! Mozzarella, ricotta, and Gorgonzola come together to help make this pasta super-satisfying. If you’re making this dish for company, feel free to try baking it restaurant-style, in 6 single-serving, 1-cup baking dishes; just keep in mind that you should 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 creamer
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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