Creamy Pasta and Cheese Ww Style

READY IN: 20mins
Recipe by ellie_

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.

Top Review by corelila

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.

Ingredients Nutrition


  1. Cook the pasta according to package directions; drain but reserve 1/4 cup or so of the cooking liquid.
  2. While the pasta is cooking start preparing the sauce.
  3. 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.
  4. Stir in spinach in batches; stirring until wilted.
  5. Add the cooked pasta, reserved cooking liquid, cheeses and salt. Cook, stirring frequently until cheese is melted.

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