Recipe: Pasta Verona (using elbow macaroni, ricotta and cream cheese, Ragu recipe)

PASTA VERONA

1 3/4 cups (15 oz.) part-skim deli-style ricotta cheese or part-skim ricotta cheese
1/2 of an 8 oz. pkg. 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
1 (26 oz.) jar Ragu Light Tomato and Herb Pasta Sauce
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 13x9x2-inch baking dish. Spoon pasta sauce over top, covering pasta completely; sprinkle with mozzarella cheese.

Bake, uncovered, 10 minutes or until cheese melts.

Makes 10 servings (about 1 cup each)
Source: Deliciously Light and Healthy Pasta Recipe Book, San Giorgio and Ragu Light, Hershey Food Corporation and Van den Bergh Foods Co. Inc., 1995