Rigatoni with Three Cheeses
Source of Recipe
ws
Recipe Introduction
servings 4
points 5
List of Ingredients
6 ounces rigatoni pasta
1/2 cup skim milk
1 1/2 ounces skim-milk mozzarella cheese, shredded
1 1/2 ounces fontina cheese, grated
1/4 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried leaves, crumbled)
1/4 teaspoon ground white pepper
3/4 ounce Parmesan cheese, grated Recipe
Preheat the oven to 425o F. Spray a 1-quart baking dish with nonstick cooking
spray; set aside.
In a large pot of boiling water, cook the rigatoni according to package directions. Drain and return to the pot. Stir in the milk, mozzarella and fontina
cheeses, parsley, thyme and pepper.
Spoon the rigatoni mixture into the prepared dish and sprinkle with the Parmesan. Bake 15-18 minutes, until golden and bubbling. Let stand 5 minutes.
Divide evenly among 4 plates and serve.
SERVING (1 1/2 CUPS) PROVIDES: 1 1/4 Proteins, 2 Breads, 10 Optional
Calories.
PER SERVING: 253 Calories, 6 g Total Fat, 3 g Saturated Fat, 18 mg Cholesterol,
283 mg Sodium, 35 g Total Carbohydrate, 1 g Dietary Fiber, 15 g Protein, 264 mg
Calcium
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