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Laurdee

Rigatoni Al Forno

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This is from the Weight Watcher magazine Jan/Feb issue.

I haven't tried it yet, but will soon!

Makes 6 servings~~ (about 1 cup each) 5 points each

 

12 ounces rigatoni

3/4 cup reduced-sodium tomato sauce

1/2 cup fat-free half-and-half

1/4 cup shredded part-skim mozzarella cheese

2 tablespoons (1 ounce) part-skim ricotta

2 tablespoons (1 ounce) crumbled Gorgonzola cheese

 

1. Preheat the oven to 500 F. Spray a 9 x 13" baking pan with non-stick spray.

 

2. Cook the rigatoni according to package directions; drain and keep warm.

 

C. Combine the tomato sauce, half-and-half, mozzarella, ricotta, and Gorgonzola cheeses in a medium bowl. Add the hot pasta and toss to coat. Spread the mixture evenly in the prepared baking pan and bake until bubbly and browned on top, about 7 minutes. Serve at once.


Be careful of your thoughts, for your thought become your words.

Be careful of your words, for your words become your actions.

Be careful of your actions, for your actions become your habits.

Be careful of your habits, for your habits become your character.

Be careful of your character, for your character becomes your destiny.

Author unknown

 

http://laurdee.blogspot.com

 

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I finally made this one...wasn't impressed at all. I'm going to re-check the recipe and make sure I'm not missing something!!! :eek: I added some frozen chopped spinach, and a few crushed red pepper flakes, to try and spice it up, but it was still bland.


Be careful of your thoughts, for your thought become your words.

Be careful of your words, for your words become your actions.

Be careful of your actions, for your actions become your habits.

Be careful of your habits, for your habits become your character.

Be careful of your character, for your character becomes your destiny.

Author unknown

 

http://laurdee.blogspot.com

 

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I haven't made this yet but I can already tell that it needs a generous 3-4 cloves of minced garlic, maybe more. Also needs salt and pepper. I like the spinach idea. And I agree with the addition of red pepper flakes - probably 1/2 tsp. Maybe use extra ricotta or mozzarella instead of gorgonzola. Is there enough sauce for 12 oz. of pasta? I think I'd up the tomato sauce to 1 cup. Adding some sliced mushrooms, finely chopped red bell pepper or onion would be good - there are all kinds of possibilities with this basic recipe. I'm getting hungry just thinking about it.


Anne

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I made this one too cause it looked so good in the illustration....well, I guess that was just a picture. It was kind of dry and didn't have a whole lot of flavor to it. I think I'll stick to low fat alfredo in the future. :rolleyes:

Susan


SW 251.5/CW 241.5/GW 145

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hi,

 

I saw this recipe in the magazine and it looks good. Thanks for letting us know that it's not that great.

 

Lemondrop

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