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Pasta alla Veronese

Serves: 10 (about 1 cup each)


1 3/4 cups (15 oz.) part-skim deli-style ricotta cheese or part-skim ricotta cheese
1/2 pkg. (4 oz.) light cream cheese (Neufchatel), cubed
3/4 cup low sodium or reduced sodium chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups (12 oz.) elbow macaroni, uncooked jar
1 jar (27 1/2 oz.)
3/4 cup (3 oz ) shredded part-skim mozzarella cheese


In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, Parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently. DO NOT BOIL. Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain. Heat pasta sauce. Toss hot pasta and ricotta sauce; spread into 13 x 9 x 2-inch baking dish. Spoon pasta sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes or until cheese melts.



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