Friday, January 4, 2013

Friday Food: 4 Cheese Baked Rigatoni

I've been heavy on the cookie recipes lately and still have more coming, but I didn't want you to think that I've only baked cookies during the holiday season! I made this Four Cheese Baked Rigatoni recipe in December so I'd have lots of leftovers while I was busy with holiday preparations. I was so thrilled to get home after 2 weeks away and see the remainder of the leftovers in the freezer. Yay! Dinner tonight!

This is adapted from a recipe in Healthy Cooking magazine. Use the lower fat version of the cheeses and whole wheat pasta to make the recipe healthier. You could add hamburger or other meat if the idea of a meatless meal gives you the heeby jeebies. It's a warm, tasty, creamy, and hearty meal for a cold night. Add some crusty bread and a salad to fill it out. Enjoy!

Four Cheese Baked Rigatoni

1-16 oz box rigatoni
1 medium onion, chopped
2 tsp olive oil
4 garlic cloves, minced
1 can (15 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1 Tbsp dried parsley flakes
1 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups (12 oz) cottage cheese
1 1/4 cups (5 oz) mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese

Cook rigatoni according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook one minute longer. Stire in the tomatoes, tomato sauce, parsley, oregano, rosemary, basil, salt, and pepper. Bring to a boil. Remove from the heat.
Drain rigatoni. Return to pot. Add sauce. Stir in the cottage cheese, 1/2 cup mozzarella, and all of the ricotta. Transfer to a 13" x 9" x 2" greased baking dish. Top with Parmesan cheese and remaining mozzarella.
Bake, uncovered, at 400 degrees for 20-25 minutes or until bubbly.

No comments:

Post a Comment