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Ingredients
- 1/2 c. Part skim ricotta
- 1/4 c. Diced part-skim mozzarella
- 1 Tbsp. Parmesan cheese -- grated
- 1/8 tsp Fresh grnd pepper
- 1/4 lb Rigatoni
- 1 c. Meatless spaghetti sauce
Directions
- Combine the ricotta, mozzarella and Parmesan cheese. Add in the pepper and set aside. Gradually add in the rigatoni to about two qts of rapidly boiling water so which the water continues to boil. Cook, uncovered,stirring occasionally, till tender. Drain. Spoon half a c. of sauce into a small flat baking dish. Top with half the cooked rigatoni. Spread the cheese mix over the rigatoni. Make a layer of the remaining rigatoni and top it with the remaining sauce. Bake in 350 F oven for 20 min. Nutrition
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 2 servings | |
| Calories 208 | |
| Calories from Fat 81 | 39% |
| Total Fat 9.08g | 11% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 643mg | 27% |
| Potassium 488mg | 14% |
| Total Carbs 21.05g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 11.57g | 8% |
| Protein 10.32g | 17% |
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