Danielle Behlmer’s Parmesan Bow-Ties
Makes 4 servings
3 cups bow-tie pasta
1 (14oz) jar spaghetti sauce
1/2 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated parmesan cheese
Cook and drain your pasta. Return pasta to the pan and combine it with the sauce, ricotta cheese, 1/2 cup mozzarella cheese, and parmesan cheese. Cook on low heat until cheese is melted and warmed through, stirring occasionally. Remove pan from heat. Sprinkle with remaining 1/2 cup mozzarella cheese and cover. Let stand 5 minutes or until cheese has melted.
Serve with a green salad on the side.
Makes 4 servings
3 cups bow-tie pasta
1 (14oz) jar spaghetti sauce
1/2 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated parmesan cheese
Cook and drain your pasta. Return pasta to the pan and combine it with the sauce, ricotta cheese, 1/2 cup mozzarella cheese, and parmesan cheese. Cook on low heat until cheese is melted and warmed through, stirring occasionally. Remove pan from heat. Sprinkle with remaining 1/2 cup mozzarella cheese and cover. Let stand 5 minutes or until cheese has melted.
Serve with a green salad on the side.
Comments
Post a Comment