More Great Recipes: Pasta | Vegan

Rigatoni al Forno

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Member since 2006

Serves | Prep Time | Cook Time


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

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