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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 small onion, chopped |
1 teaspoon minced garlic |
1 tablespoon olive oil |
1 (26-oz.) jar tomato-and-basil pasta sauce |
1/2 (12-oz.) package multigrain extra-wide egg noodles |
1/4 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
1/2 cup low-fat ricotta cheese |
1 cup (4 oz.) shredded italian six-cheese blend |
2 tablespoons chopped fresh basil (optional) |
Directions:
1. Sauté onion and garlic in hot oil in a 10-inch skillet over medium heat 5 minutes or until vegetables are tender. Stir in pasta sauce, egg noodles, and 1 cup water. Bring to a boil; reduce heat to medium to medium low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is just tender and liquid is almost absorbed. Stir in salt and crushed red pepper.
2. Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1/2 cup cheese.
3. Cook, covered, over low heat 5 minutes or until thoroughly heated and cheese is melted. Remove from heat, and let stand 5 minutes. Sprinkle with basil, if desired.
4. Note: For testing purposes only, we used Classico Tomato & Basil Pasta Sauce and Ronzoni Healthy Harvest Extra Wide Noodles.
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