Baked pasta with creamy pink sauce

Yield: 4 servings

Measure Ingredient
1 pounds Cooked pasta;
1 pounds Bag of defrosted veggies; such as broccoli, red peppers and onion.
1½ cup Bottled spaghitti sauce;
1½ cup Reduced-fat ricotta cheese;

Toss pasta and vegetables. Mix together bottled spaghtetti sauce and reduced ricotta. Mix sauce, pasta and vegetables, then spoon into to baking dish. Sprinkle top with grated Parmesan cheese. Bake 350 F.

for 45 minutes until hot and bubbly. Source: The San Diego Union-Tribune, Food Section, Mar. 23, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 03-27-95

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