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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
Submitted by smith
A simple pasta dish with Italian cheeses.
Cal: 618 Fat: 17g Carbs: 87g Protein: 30g Fiber: 8g
Original recipe serves 5
½ 2x 3x Reset
Ingredients (serves 5)
Directions
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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