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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Can easily be doubled and frozen! If you freeze the baked dish, wrap it in foil and heat in the oven at 350°F for 20-25 minutes. Ingredients:
1/2 cup egg substitute |
2 cups fat-free ricotta cheese |
3/4 cup grated nonfat parmesan cheese |
1 tablespoon dried parsley |
6 cups fat free pasta sauce |
2 teaspoons italian seasoning |
1 teaspoon garlic powder |
16 ounces rigatoni pasta, cooked and drained |
3 cups shredded fat free mozzarella cheese |
Directions:
1. Preheat oven to 375°F.
2. Spray 9x13-inch pan with cooking spray.
3. In a medium sized bowl, mix together egg substitute, ricotta, Parmesan and parsley.
4. In a separate bowl, mix pasta sauce, Italian seasoning and garlic powder.
5. Pour 3 cups of the sauce mixture into the bottom of the baking dish.
6. Add half of the cooked pasta and half of the cheese mixture to the dish, topping it with one cup of mozzarella.
7. Repeat remaining sauce, pasta, cheese and mozzarella.
8. Bake covered for 60-70 minutes.
9. Uncover and bake 5-10 minutes more, until lightly browned.
10. Let stand 5 minutes before serving.
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