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    Triple Cheese Spaghetti


    Source of Recipe


    Marsha

    List of Ingredients




    6 oz. dry spaghetti pasta
    3/4 cup low-fat ricotta cheese
    1/2 cup (2 oz.) finely grated Romano cheese
    2 cups (16-ounce jar) prepared spaghetti sauce
    1 tsp. dry basil
    2 tsp. dry oregano
    1/4 tsp. black pepper
    4 oz. part-skim mozzarella cheese, shredded

    Recipe



    Cook pasta according to package directions. Drain completely.

    Preheat oven to 350 degrees F.

    In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti sauce, basil, oregano and pepper. Set aside remaining 1 cup spaghetti sauce. Mix cooked pasta with cheese mixture, stirring until pasta is distributed. Place in a casserole dish coated with vegetable oil cooking spray. Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes. Remove cover; continue baking until cheese bubbles. Remove from oven and let stand for three minutes.

    Cut into 4 large or 6 smaller servings. Top each portion with remaining spaghetti sauce before serving.
 

 

 

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