Wednesday, August 11, 2010

Totally Tubular Pasta

Servings: 6 
12 ounces uncooked Rigatoni -- about 7 cups dry
1/2 Cup chopped Onions 
2 cloves Garlic -- minced
3 Cups Tomato Sauce
2 Tbs Soy Sauce
2 tsp Brown Sugar
1 tsp each: Dried Oregano and Basil
1/2 tsp crushed Red Pepper Flakes
1/4 tsp Black Pepper
3/4 Cup Cottage Cheese
1/2 Cup Ricotta Cheese
1/4 Cup grated Parmesan Cheese
1 Egg White
10 ounces Frozen Spinach (chopped) -- thawed, squeezed dry
1/2 Cup Mozzarella Cheese
1 Tbs chopped Fresh Parsley -- optional

Prepare Rigatoni according to package directions, shortening cooking time by 1-2 minutes. Pasta should be slightly undercooked. Drain. Rinse with cold water and drain again. Set aside. Spray a medium saucepan with non-stick spray. Add Onions and Garlic. Cook and stir over medium heat for 3-4 minutes. Add Tomato Sauce and next 6 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes, stirring occasionally. Remove from heat. Mix together Cottage Cheese, Ricotta Cheese, Parmesan Cheese, and Egg White in a large bowl. Add Chopped Spinach and stir until well blended. Add Rigatoni and mix well. Spray a large casserole dish with non-stick spray. Spread 1/2 cup sauce over bottom of casserole, followed by 1/2 the rigatoni mixture. Pour 1/2 the remaining sauce over rigatoni, followed by 1/2 the shredded cheese. Repeat layering: rigatoni, sauce, cheese. Sprinkle top with parsley, if using. Cover and bake for 30 minutes at 350º. If desired, serve with additional Parmesan cheese.

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