Baked Rigatoni with Mushrooms


Baked Rigatoni with Mushrooms



16 ounces rigatoni pasta

1 teaspoon olive oil

1/2 cup onions, chopped

3/4 cup bell peppers, chopped

1 clove garlic, minced

2 cups mushrooms, sliced

1 28-ounce can, crushed tomatoes

1 20-ounce can, tomatoes and green chilies,undrained

1/4 teaspoon black pepper

1/2 cup lowfat cottage cheese

1 1/2 cup mozzarella cheese, shredded


  Directions Preheat oven to 375*. Prepare a 9x13" baking pan with cooking spray, and set aside. Prepare rigatoni according to package directions; drain and return to pot. In a skillet, heat oil over medium heat. Add crushed tomatoes, tomatoes and green chilies, and black pepper. Heat to boiling, then reduce heat. Stir occasionally and simmer 15 minutes. Combine tomato mixture, cottage cheese and half the mozzarella cheese with the pasta. Pour into prepared pan and sprinkle with remaining cheese. Cover and bake 20 minutes. Servings 6