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Ingredients

1/2 teaspoon salt
1/8 teaspoon black pepper
26 ounces tomato sauce ; (1 jar)
3 cups broccoli ; florets
16 ounces rigatoni
1/2 cup parmesan cheese ; grated
15 ounces ricotta cheese

Preparation:

In a large bowl, combine salt, pepper and cheeses. Set aside. Heat sauce in a saucepan over low heat, stirring. While sauce is cooking, cook rigatoni according to package directions. Add broccoli during last 2 minutes of cooking. Drain and return to pot. Add cheese mixture to rigatoni and mix well. Transfer to a serving platter and top with sauce. Serves 4-6.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 618.1
Total Sugars: 12.3g
Carb.: 87.1g
Fiber: 7.6g
Total Fats: 17g
Cholesterol: 52.7mg
Protein: 30.2g
Sodium: 1047.3mg

Detailed Nutrition...

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^*Data provided by USDA