Pastas
Rigatoni with Three Cheeses
Makes 4 servings
6 ounces rigatoni pasta
1/2 cup skim milk
1 1/2 ounces skim-milk mozzarella cheese,
shredded
1 1/2 ounces fontina cheese, grated
1/4 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh thyme leaves (or 1
teaspoon dried leaves, crumbled)
1/4 teaspoon ground white pepper
3/4 ounce Parmesan cheese, grated
Preheat the oven to 425o F. Spray a 1-
quart baking dish with nonstick cooking
spray; set aside.
In a large pot of boiling water, cook the
rigatoni according to package directions.
Drain and return to the pot. Stir in the
milk, mozzarella and fontina cheeses,
parsley, thyme and pepper.
Spoon the rigatoni mixture into the
prepared dish and sprinkle with the
Parmesan. Bake 15-18 minutes, until golden
and bubbling. Let stand 5 minutes. Divide
evenly among 4 plates and serve.
SERVING (1 1/2 CUPS) PROVIDES: 1 1/4
Proteins, 2 Breads, 10 Optional Calories.
PER SERVING: 253 Calories, 6 g Total Fat, 3 g
Saturated Fat, 18 mg Cholesterol, 283 mg
Sodium, 35 g Total Carbohydrate, 1 g Dietary
Fiber, 15 g Protein, 264 mg Calcium
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