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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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I was devastated when I lost this recipe which came from an old Weight Watchers magazine. I wrote to WW and they sent me a replacement magazine but it was the wrong one! I was amazed when I told them and they took the time and effort to send me the right one. A luscious restaurant-type recipe that and doesn't taste like diet fare. Key is the blazing hot oven. Ingredients:
12 ounces rigatoni pasta |
3/4 cup low-sodium tomato sauce |
1/2 cup half & half light cream |
1/4 cup part-skim mozzarella cheese, shredded |
2 tablespoons part-skim ricotta cheese (1 oz.) |
2 tablespoons blue cheese, crumbled (1 oz.) |
Directions:
1. Preheat oven to 500°F Spray 9 x 13 inch baking pan with non-stick spray (or for restaurant-style serving put in 1-cup shallow baking dishes in which case you will need only 5 minute baking time).
2. Cook rigatoni according to package directions; drain and keep warm.
3. Combine tomato sauce, half and half and cheeses in medium bowl.
4. Add hot pasta and toss to coat.
5. Spread mixture evently in prepared baking pan and bake until bubbly and browned on top, about 7 minute.
6. 5 points per serving.
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