Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 16 ounce pasta rigatoni, uncooked
- 1/2 tsp extra virgin olive oil
- 1/2 c. onions minced
- 1/2 c. bell peppers minced
- 2 x cloves garlic chopped
- 2 c. mushrooms sliced
- 28 ounce canned crushed tomatoes
- 20 ounce tomatoes with green chilis undrained
- 1/4 tsp black pepper
- 1/2 c. nonfat cottage cheese
- 1 c. fat-free mozzarella cheese shredded
Direcciones
- Preheat oven to 375. Prepare a 13 x 9" pan with cooking spray; set aside.
- Cook rigatoni pasta according to package directions. Drain and return to pot. In a skillet, heat oil over medium heat. Add in onions, bell peppers, garlic and mushrooms. Cook till tender. Add in crushed tomatoes, tomatoes and green chilies, and black pepper. Heat to a boil and then reduce heat. Stir occasionally and simmer 15 min. Add in sauce, cottage cheese, and half mozzarella cheese into pasta. Pour into prepared pan. Sprinkle with remaining cheese. Cover and bake for 20 min, or possibly till heated through.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 43 | 31% |
| Total Fat 4.84g | 6% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 320mg | 13% |
| Potassium 738mg | 21% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.73g | 2% |
| Protein 10.05g | 16% |
