1 recipe Sausage and Mushroom Ragu
13 oz. large rigatoni noodles (you only need 12 oz., but some will rip.)
1 16-oz. container nonfat cottage cheese
1 ½ cups (6 oz.) Frigo Truly Light Mozzarella or other reduced fat mozzarella cheese, grated
½ cup (2 oz.) reduced fat Monterey Jack cheese (4 to 5 grams fat per 1 oz.), grated
1/3-cup (1 ½ oz.) fresh grated Parmesan or Asiago cheese
1 10-oz. package chopped frozen spinach, thawed and well drained or 3 cups loosely packed chopped fresh spinach
2 egg whites
1- tablespoon fresh chopped parsley – optional
1/3 teaspoon nutmeg, preferably fresh grated
1/4 teaspoon pepper
1. Bring large pot of water to boil. There should be enough room in pot for pasta to move freely through boiling water. Add pasta and cook for 15 minutes, stirring often to keep pasta from sticking together or to the bottom of the pan, drain and rinse with cold water.
2. While pasta is cooking, mix all four cheeses together with spinach, parsley, egg whites, salt, pepper and nutmeg. Leaving off nozzle attachments, fill a pastry bag with cheese mixture; fill each shell with cheese mixture. Do not over fill, cheese should not be coming out of the ends.
3. Pour 2 1/2 cups of sauce on the bottom of a 13 x 9-inch baking dish. Place filled shells in baking dish side by side in a single layer. Pour 2 more cups sauce over the first layer of shells. (Sauce doesn’t have to completely cover shells, just enough to keep them from sticking together). Repeat procedure until out of filled shells. Pour remaining sauce over the second layer and cover dish with foil. Bake in a 350º F. oven for 45 minutes or until sauce is bubbling and shells are tender. Remove from oven and allow to set 10 minutes before serving.
Rigatoni can be transferred from baking dish to a chafing or serving dish. If desired sprinkle top of stuffed rigatoni with an additional 1/2 ounce of fresh grated Parmesan cheese.
Serving Suggestion: This dish makes a great appetizer or entrée.
Yield: 26 servings of 6 shells at approximately 120 calories each; 2.4 grams total fat; 1 gram saturated fat; 7 milligrams cholesterol; 17 grams carbohydrate; 1.7 grams dietary fiber; 8.5 grams protein; 323 milligrams sodium.
HIGH FAT VERSION FOR APPETISER CONTAINS 223 CALORIES VS. 120 AND 12 GRAMS FAT VS. 2.4 GRAMS
HIGH FAT VERSION FOR ENTREE CONTAINS 724 CALORIES VS. 390 AND 39 GRAMS FAT VS. 7.8 GRAMS
Italian Sausage And Mushroom Ragu
olive oil cooking spray
1 cup dry white or a light bodied red wine
2 6-oz. cans tomato paste
1 28-oz. can chopped roma or regular tomatoes or 2 lb. fresh tomatoes, peeled, seeded and chopped
1 medium red or yellow onion, chopped
2 large cloves fresh garlic, pressed or minced
2 cups sliced mushrooms
1 medium red pepper, chopped
2 to 3 tablespoons fresh basil (1 tablespoon dry)
1 tablespoon fresh oregano (1/2 tablespoon dry)
1/2 teaspoon thyme
1 large bay leaf
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 to 8 shakes chili powder or cayenne pepper
fresh ground black pepper to taste
1/2 teaspoon extra virgin olive oil
1/2 lb. 90% to 98% fat free Spicy or Mild Italian Turkey Sausage, cooked and drained of fat if necessary.
1. Lightly spray a 4-quart stockpot with olive oil cooking spray and preheat on medium. Sauté garlic 2 to 3 minutes or until
lightly golden in color. Add tomatoes and all remaining ingredients, except fresh basil if using and olive oil.
2. Simmer sauce for 1 to 6 hours. Add fresh basil and olive oil to sauce a few minutes before end of cooking time.
Yield: 8 cups or 16 1/2-cup servings at approximately 56 calories; 1.2 grams total fat; 0.3 gram saturated fat; 7 milligrams cholesterol; 9 grams carbohydrate; 1.9 grams dietary fiber; 3.9 grams protein; 264 milligrams sodium.