PASTA--Baked Rigatoni with Mushrooms

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* Exported from MasterCook *

 

Baked Rigatoni With Mushrooms

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound rigatoni -- uncooked

1 tablespoon olive oil

3 cloves garlic -- minced

2 cups sliced mushrooms

1 28 oz. can crushed tomatoes

2 10 oz. cans Rotel (diced tomatoes & green chiles) -- undrained

1 teaspoon Italian seasoning

1/2 teaspoon oregano

3/4 cup ricotta cheese (regular, light, or nonfat)

1/4 cup Parmesan cheese

6 ounces mozzarella cheese -- shredded

 

Heat oven to 375 degrees. Cook pasta according to package directions.

Drain and return to pot. In a large skillet cook garlic in hot oil for 1

minute. Add mushrooms, cook 3 minutes. Add tomatoes, Rotel, Italian seasoning,

and oregano. Heat to a boil; reduce heat, and cover. Stirring occasionally,

simmer about 15 minutes. Stir sauce, ricotta cheese, Parmesan cheese, and half

the mozzarella into pasta. Pour into a 13x9x2 " baking dish. Sprinkle with

remaining mozzarella. Cover and bake 20 to 25 minutes.

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 457 Calories; 12g Fat (23.2% calories

from fat); 20g Protein; 69g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol;

361mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0