More Great Recipes: Pasta | Vegan

Rigatoni al Forno


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

16 oz. rigatoni
26 oz. favorite pasta sauce - I recommend even more to top before baking
14 oz. diced tomatoes, pref. petite-cut, well drained
15 oz. nonfat ricotta cheese
2 cup (8 oz.) part-skim or fat-free mozzarella cheese
1/2 cup (2 oz) Parm cheese
1 egg (optional)
1 tsp dried oregano
salt and pepper to taste


Preheat oven to 425F. Oil/grease a 13X9” baking dish.


Cook pasta to al dente. Drain and return to pot. Add pasta sauce and tomatoes, stirring well to combined. Set aside.


In large bowl, combine ricotta, 1 ½ cups of mozzarella, half of parm, egg, oregano, salt and pepper.


Arrange half of pasta mixture in baking dish, then spread ricotta mixture evenly on top. Arrange remaining mixture over top (and add extra sauce!). Cover with foil and bake 30 minutes, or until hot in center. Sprinkle with remaining cheeses and bake 5 minutes, uncovered or until cheese is melted.



Calories 461, Total Fat 12 g, Fiber 5 g, Sodium 910 mg


Pairs Well With


Notes

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7662 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana