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Ingredients
1-3/4 cups (15 oz.) part-skim deli-style ricotta cheese or part-skim ricotta
cheese
1/2 pkg. (4 oz.) light cream cheese (Neufchatel), cubed
3/4 cup low sodium or reduced sodium chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups (12 oz.) elbow macaroni, uncooked jar
1 jar (27 1/2 oz.)
3/4 cup (3 oz ) shredded part-skim mozzarella cheese
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Preparation
In small saucepan over medium heat, whisk together ricotta cheese, light cream
cheese, broth, Parmesan cheese and seasonings; heat until cream cheese melts and
mixture is smooth, stirring frequently. DO NOT BOIL. Heat oven to 375 degrees F.
Meanwhile, cook pasta according to package directions; drain. Heat pasta sauce.
Toss hot pasta and ricotta sauce; spread into 13 x 9 x 2-inch baking dish. Spoon
pasta sauce over top, covering pasta completely; sprinkle with mozzarella
cheese. Bake, uncovered, 10 minutes or until cheese melts.
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