eaglssong
05-13-2000, 11:43 AM
From [b] Laurdee [b]
Totally Tubular Pasta
Recipe By : Looneyspoons Low-Fat Food Made Fun!
Serving Size : 6 WW~~7 points
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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 350 degrees. If desired, serve
with additional Parmesan cheese.
Laurie ~~Some people dream of success...while others wake up and
work hard at it..~~
Totally Tubular Pasta
Recipe By : Looneyspoons Low-Fat Food Made Fun!
Serving Size : 6 WW~~7 points
-------- ------------ -------------------------
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 350 degrees. If desired, serve
with additional Parmesan cheese.
Laurie ~~Some people dream of success...while others wake up and
work hard at it..~~