Post by JJ Judkins on Nov 3, 2008 19:45:09 GMT -6
* Exported from MasterCook *
Baked Rigatoni
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb extra lean ground beef
4 cups hot cooked rigatoni (about 2 cups
uncooked) -- cooked with no salt or fat
1 bottle tomato and basil pasta sauce (such as
Classico...it's low in fat) -- (26 oz)
1 1/2 cups preshredded part-skim mozzarella cheese
-- (6 oz) divided
Cooking Spray
1/4 cup preshredded fresh Parmesan cheese (I used
reg -- (1 oz) grated Parm)
1. Preheat oven to 350°F
2. Brown ground beef in a large skillet. Drain well. Combine
beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss
well.
3. Spoon mixture in a 11x7" baking dish coated with cooking
spray. Top with remaining mozzarella cheese, and Parm cheese.
Bake for 20 minutes or until thoroughly heated.
Yield: 8 servings. (serving size 1 cup) POINTS: 6 per serv.
S(Internet Address):
"http://www.cookingcache.com/beef/bakedrigatoni.shtml?rdid=rc1"
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Per Serving (excluding unknown items): 133 Calories; 10g Fat
(67.2% calories from fat); 11g Protein; 0g Carbohydrate; 0g
Dietary Fiber; 39mg Cholesterol; 37mg Sodium. Exchanges: 1 1/2
Lean Meat; 1 Fat.
NOTES : Yield: 8 servings. (serving size 1 cup) POINTS: 6 per
serv.
Nutr. Assoc. : 0 0 0 0 0 0
Baked Rigatoni
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb extra lean ground beef
4 cups hot cooked rigatoni (about 2 cups
uncooked) -- cooked with no salt or fat
1 bottle tomato and basil pasta sauce (such as
Classico...it's low in fat) -- (26 oz)
1 1/2 cups preshredded part-skim mozzarella cheese
-- (6 oz) divided
Cooking Spray
1/4 cup preshredded fresh Parmesan cheese (I used
reg -- (1 oz) grated Parm)
1. Preheat oven to 350°F
2. Brown ground beef in a large skillet. Drain well. Combine
beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss
well.
3. Spoon mixture in a 11x7" baking dish coated with cooking
spray. Top with remaining mozzarella cheese, and Parm cheese.
Bake for 20 minutes or until thoroughly heated.
Yield: 8 servings. (serving size 1 cup) POINTS: 6 per serv.
S(Internet Address):
"http://www.cookingcache.com/beef/bakedrigatoni.shtml?rdid=rc1"
- - - - - - - - - - - - - - -
- - - -
Per Serving (excluding unknown items): 133 Calories; 10g Fat
(67.2% calories from fat); 11g Protein; 0g Carbohydrate; 0g
Dietary Fiber; 39mg Cholesterol; 37mg Sodium. Exchanges: 1 1/2
Lean Meat; 1 Fat.
NOTES : Yield: 8 servings. (serving size 1 cup) POINTS: 6 per
serv.
Nutr. Assoc. : 0 0 0 0 0 0