Baked Rigatoni
Makes 6 Servings; 5.5 WW points per serving
Serving Size: 10 ounces

4 cups cooked rigatoni pasta
3 slices bread
1 teaspoon dried parsley
1 teaspoon olive oil
2 cloves garlic, finely chopped
2 cups reduced sodium, reduced fat chicken broth
3 teaspoons cornstarch
Salt and pepper to taste
1/2 cup sun dried tomatoes (not packed in oil)
1 (14 ounce) can artichoke hearts, drained
1/4 cup grated Romano or Parmesan cheese

Tear bread and place in a blender or food processor. Add parsley and pulse-blend into bread crumbs.

Heat oil in a large nonstick skillet over medium heat. Sauté garlic for 3 minutes.

Combine broth, cornstarch and salt and pepper to taste and shake in a tightly covered container. Gradually add to skillet and heat to boiling, stirring constantly. Reduce heat and lightly boil and stir for 1 minute or until thickened. Stir in tomatoes and artichoke hearts and mix well. Toss with pasta and place in a casserole dish.

Sprinkle with bread crumbs and cheese and bake at 350°F for 25 minutes or until heated through.

Per serving: Calories: 285; Total fat: 7 grams; Saturated fat: 1 gram; Cholesterol: 3 mg; Sodium: 563 mg; Carbohydrate: 44 grams; Protein: 14 grams; Dietary fiber: 5 grams.

24 Hr. Fitness