Sister Angela Drake
Westerly Ecclesia, Rhode Island, U.S.A.
One 15 oz. package of ricotta cheese (non-fat or part-skim)
2 eggs beaten (non-fat egg substitute can be used)
1/4 cup grated Parmesan cheese
One 16 oz. package of pasta (spirals, shells, bow ties, etc.) cooked and drained.
One 28 oz jar of pasta sauce
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. In large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside. In another bowl, thoroughly combine hot pasta and pasta sauce. In 9 x 13 baking dish, spoon in 1/2 of pasta mixture; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated pasta sauce. Serves 8.
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