Recipe by ckmclements
We're going out of town, and I had some cheese I needed to get rid of, so I threw this together for lunch today. It turned out not too bad--thus the title of the recipe. I used what I had on hand, but of course one could add sliced mushrooms, chopped onion, ground beef...it's a good base for a whatever-you-have-handy casserole (but it tastes pretty good with just these ingredients, too).
Top Review by Jane from Ohio
This was very good. I used Prego Pasta Traditional Pasta sauce, that is what I had. I followed the ingredients but not the exact quantity. I used what I had on hand. I did use fresh parmigiano cheese. This was very good, but next time I will add mushrooms and maybe peppers. This was a 5 star the next day. The flavors went all the way through. Thanks for the recipe. I plan on making this again with additions.
- 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
- 1.5 (15 ounce) cans tomato sauce, seasoned to taste
Directions See How It's Made
- 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.