Totally Tubular Pasta



7 Points per serving

 

Low-Fat Food Made Fun!

12 ounces uncooked rigatoni -- about 7 cups dry

1/2 cup chopped onions 2 cloves garlic -- minced

3 cups tomato sauce

2 tablespoons reduced-sodium soy sauce

2 teaspoons brown sugar

1 teaspoon each: dried oregano and dried basil

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon black pepper

3/4 cup lowfat (1%) cottage cheese

1/2 cup part-skim ricotta cheese

1/4 cup grated Parmesan cheese

1 egg white

10 ounces frozen spinach (chopped) -- thawed, squeezed dry

1/2 cup mozzarella cheese, part skim milk -- (2 ounces)

1 tablespoon chopped fresh parsley -- optional

 

Prepare rigatoni according to package directions, shortening cooking time by 1-2 minutes. Pasta should be slightly undercooked. Drain. Rinse with cold water and drain again. Set aside. Spray a medium saucepan with non-stick spray. Add onions and garlic. Cook and stir over medium heat for 3-4 minutes. Add tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes, stirring occasionally. Remove from heat. Mix together cottage cheese, ricotta cheese, Parmesan cheese, and egg white in a large bowl. Add chopped spinach and stir until well blended. Add rigatoni and mix well. Spray a large casserole dish with non-stick spray. Spread 1/2 cup sauce over bottom of casserole, followed by 1/2 the rigatoni mixture. Pour 1/2 the remaining sauce over rigatoni, followed by 1/2 the shredded cheese. Repeat layering: rigatoni, sauce, cheese. Sprinkle top with parsley, if using. Cover and bake for 30 minutes at 350º. If desired, serve with additional Parmesan cheese.

Servings: 6

Nutritional analysis per serving, per recipe: 378 calories; 7.3 g. fat; ? g. fiber; 17 mg. cholesterol; 1,119 mg. sodium 4.8 g. fiber, per MasterCook 7 POINTS per serving