Baked Rigatoni With Mushrooms

The physical world is a window to the beauty of God. Nature or creation or the cosmos, however you wish to put it, is here, not primarily that we might exploit its resources to enhance our comfort, nor as a means to expand our control over those weaker than ourselves, nor as merely the platform on which we might live out our desires and fulfill our personal vision. The physical world exists pre-eminently to display for our eternal joy the artistic creativity, endless power, and manifold wisdom of its Creator, the Son, our Lord Jesus Christ.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy	American	Pasta	6	Servings

INGREDIENTS

16	oz	Rigatoni pasta, uncooked
1/2	t	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	t	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.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Questioning God? He made the brain cells you think with”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 128 Calories From Fat: 41 Total Fat: 4.7g Cholesterol: 15.4mg Sodium: 797.2mg Potassium: 505.9mg Carbohydrates: 12.8g Fiber: 2g Sugar: 5.3g Protein: 10.7g