Yields: 6 Servings
Ingredients
16 ounces Rigatoni pasta; uncooked
1/2 teaspoon Olive oil
1/2 cup Onions; chopped
1/2 cup Bell peppers; chopped
2 Cloves garlic; minced
2 cups Mushrooms; sliced
28 ounces Crushed tomatoes
20 ounces Tomatoes and green chilies;
1/4 teaspoon Black pepper
1/2 cup Fat-free cottage cheese
1 cup Fat-free mozzarella cheese;
Instructions
Preheat oven to 375F. Prepare a 13 x 9″ pan with cooking spray; set aside. Cook rigatoni pasta according to package directions. Drain and return to pot. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic and mushrooms. Cook until tender. Add crushed tomatoes, tomatoes and green chilies, and black pepper. Heat to a boil and then reduce heat. Stir occasionally and simmer 15 minutes. Add sauce, cottage cheese, and half mozzarella cheese into pasta. Pour into prepared pan. Sprinkle with remaining cheese. Cover and bake for 20 minutes, or until heated through.