Macaroni Casserole Recipe

6 servings

Ingredients:

1 carton reduced-fat ricotta cheese

2 cups shredded reduced-fat mozzarella, divided

1/2 cup grated Parmesan cheese, divided

2 cans reduced-sodium tomato sauce

1 bag frozen stir-fry pepper blend, slightly thawed

1 teaspoon minced garlic

1 tablespoons dried Italian seasoning

Salt and pepper, to taste

10 ounces macaroni, cooked

Method:

Combine ricotta cheese, 1 1/2 cups mozzarella cheese and 1/4 cup Parmesan cheese in bowl. Combine tomato sauce, pepper blend, garlic and Italian seasoning, season to taste with salt and pepper. Spoon 1/2 of the macaroni into a 3-quart casserole, spoon half the cheese mixture over macaroni and top with 1/2 of the sauce mixture. Repeat layers. Bake, uncovered, at 375 degrees until hot and bubbly, about 30 minutes, sprinkling top of casserole with remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese during last 10 minutes of baking time.

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