| |
| INGREDIENTS |
| 1 pound |
small shell pasta |
| 1 tbsp |
extra virgin olive oil |
| 3 |
large garlic cloves, pressed |
| 1/2 cup |
chopped onion |
1 can
(28 oz) |
crushed tomatoes |
| 1/2 cup |
fresh basil, chopped |
| 1 cup |
low fat pesto |
| 1 cup |
low fat ricotta cheese |
| 1/2 cup |
grated parmesan |
| 1/2 pound |
fresh mozzarella |
|
|
|
| RECIPE |
- Cook pasta according to package.
- While pasta is
cooking, heat a
large skillet with
olive oil over
medium heat; sauté the garlic and onion until translucent and fragrant.
- Add the tomatoes, basil and salt and pepper to taste, let simmer for 5 minutes.
- Drain pasta and place in large bowl; stir in pesto, ricotta and parmesan to coat pasta. Add in tomato sauce as much as you like.
- Place in casserole dish sprayed with cooking spray.
- Top with fresh slices of mozzarella and place under broiler to melt cheese.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
550 |
|
| Total Fat |
23 g |
|
| Sodium |
740 mg |
|
| Total Carbohydrates |
56 g |
|
| Fiber |
4 g |
|
| Protein |
25 g |
|
|
|
