"Secrets to Cooking TexMex"
BAKED RIGATONI with MUSHROOMS
1 pound rigatoni, uncooked
1 tablespoon olive oil
2 cloves garlic, minced
2 cups (about 6 oz.) sliced fresh mushrooms
1 can (28 oz.) crushed tomatoes
2 cans (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/2 cup part-skim ricotta cheese
1 cup part-skim shredded mozzarella cheese
Preheat oven to 375 degrees F. Cook pasta according to package
Drain; return to pot. In a large skillet, cook garlic in hot
oil for 1 minute.
Add mushrooms; cook 3 minutes. Add tomatoes and RO*TEL.
Heat to a
boil; reduce heat and cover. Stirring occasionally, simmer for
Stir sauce, ricotta cheese and half of mozzarella into pasta.
Pour into a
13 x 9 x 2-inch baking dish. Sprinkle with remaining mozzarella.
bake 20 minutes or until heated through. Makes 6 servings.
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