Dinner Tonight: Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread
For my Breakfast this morning I prepared a 2 Egg Scrambled Eggs, that I topped with Sargento
This 1 of 2 Pillsbury based recipes that I'm trying this week. The Baked Rigatoni with Turkey that I'm
Then to prepare it; I started by preheating the oven to 350°F. Next spray 11x7-inch (2-quart) glass
In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese.
To go with Pasta I baked a loaf of the La Brea Bakery Multi Grain Loaf Bread. For Dessert/Snack later tonight a bowl of Skinny Pop - Pop Corn and a Diet Peach Snapple.
Baked Rigatoni with Turkey
2 1/2 cups uncooked Rigatoni Pasta (about 7 oz), I used Racconto Rigatoni
1 jar (23.9 oz) Ragu Mushroom Sauce
1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz)
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese
Dried Basil Leaves, if desired
1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain Pasta as directed on package, using minimum cook time.
2 Meanwhile, in 10-inch nonstick skillet, cook Turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese.
4 Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.
Serving Size: 1 Serving
Total Fat 8g0%
Saturated Fat 3 1/2g0%
Sodium 440mg 0% Total Carbohydrate 27g0%
Dietary Fiber 4g0%