Ingredients:
3 cups whole wheat pasta ( I had rotini on hand, but any pasta will do)
15 ounces low-fat ricotta
2 cups mozzarella cheese, shredded
1/4 low-fat parmesan cheese, grated
1 (15 ounce) cans tomato sauce, seasoned to taste
Directions:
Preheat oven to 450.
Cook pasta according to package directions.
While the pasta is cooking, heat up and season the tomato sauce (I used garlic powder and italian seasoning, but again–onion, mushroom, WHATEVER can be tossed in there. I like seasoned tomato sauce because it’s cheaper than buying name-brand spaghetti sauce and I can season it how I like it).
While all this is going on, mix together the three cheeses in a bowl until reasonably well blended.
Drain the cooked pasta, add the seasoned tomato sauce, and add half the cheese blend. Stir together until pasta is well coated.
Pour mixture into greased 2-qt. casserole dish, cover with the other 1/2 of the cheese blend, and bake 10-15 minutes until cheese on top is melted and slightly brown.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.