Creamy Pasta and Cheese Ww Style

"My mother used to make mac n' cheese with mozzarella, ricotta cheese and tomatoes -- although her's was a lot higher in the calorie/fat count than this delicious version, everyone gobbled this one up! At first the green spinach seemed a bit strange and unfamiliar in mac n' cheese, but my family got past that in a hurry as they filled their plates up with more of this mac n' cheese. Although the original recipe called for capellini, but I used rotini, which looks more like the traditional mac n' cheese that we know and love. Recipe source: WW Magazine (March 2008) If you are following the WW flex plan this is 6 points/serving. Sometimes it's hard to find fat-free cheese, you can also use part-skim or skim cheese and add a point or so if following the WW flex plan. I used part skim mozzarella and part skim ricotta and I counted it as 8 points."
 
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photo by Janni402 photo by Janni402
photo by Janni402
photo by Karen Elizabeth photo by Karen Elizabeth
photo by daggle photo by daggle
photo by daggle photo by daggle
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook the pasta according to package directions; drain but reserve 1/4 cup or so of the cooking liquid.
  • While the pasta is cooking start preparing the sauce.
  • In a large skillet heat the oil over medium high heat. Add tomatoes and garlic to skillet; cook, stirring frequently for 2 -3 minutes or until tomatoes are softened.
  • Stir in spinach in batches; stirring until wilted.
  • Add the cooked pasta, reserved cooking liquid, cheeses and salt. Cook, stirring frequently until cheese is melted.

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Reviews

  1. I used macaroni noodles (as in kraft mac and cheese, lol.) It was great! I loved the complexity of the flavors and the texture was great. Next time I'll make it with spirals and grilled chicken.
     
  2. I added the spinach just before serving so that they were just barely wilted. The kids didnt like it I think it was the texture of the Ricotta. All the adults had seconds though :D Thanks for a good little variation.
     
  3. The texture of this was weird...sort of clumpy...but that wasn't really a detriment for us. The flavor was great and I liked how it was a slightly healthier mac-n-cheese option. Recipe was OK doubled and using canned diced tomatoes saved a little prep time. Thanks for the great recipe ellie_
     
  4. Mmmm, this was soo good! I made this to take for lunch this week. I did use part skim ricotta & mozz, which increased the points value, but it was worth it. I used cherry tomatoes that I quartered, I wouldn't reccomend cutting them so small as they seemed to disappear in the sauce. The picture doesn't do it justice, try it & you'll like it. Thanks for posting, ellie!
     
  5. This was an interesting take on a noodle and cheese recipe. I loved the tomatoes in the recipe and next time will add more and skip the spinach. Also, I like things that have a little spice to them, so next time will add a little kick to it. But all in all a nice lowfat alternative to mac and cheese.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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