CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
American |
Pasta |
6 |
servings |
INGREDIENTS
16 |
oz |
Rigatoni pasta; uncooked |
1/2 |
ts |
Olive oil |
1/2 |
c |
Onions; chopped |
1/2 |
c |
Bell peppers; chopped |
2 |
|
Cloves garlic; minced |
2 |
c |
Mushrooms; sliced |
28 |
oz |
Crushed tomatoes |
20 |
oz |
Tomatoes and green chilies; undrained |
1/4 |
ts |
Black pepper |
1/2 |
c |
Fat-free cottage cheese |
1 |
c |
Fat-free mozzarella cheese; shredded |
INSTRUCTIONS
Preheat oven to 375F. Prepare a 13 x 9" pan with cooking spray; set
aside. Cook rigatoni pasta according to package directions. Drain and
return to pot. In a skillet, heat oil over medium heat. Add onions,
bell peppers, garlic and mushrooms. Cook until tender. Add crushed
tomatoes, tomatoes and green chilies, and black pepper. Heat to a
boil and then reduce heat. Stir occasionally and simmer 15 minutes.
Add sauce, cottage cheese, and half mozzarella cheese into pasta.
Pour into prepared pan. Sprinkle with remaining cheese. Cover and
bake for 20 minutes, or until heated through.
Recipe by: American Home Foods, Inc.
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