Ok, so I have to be honest. This recipe was borne out of my desire to use up ingredients I have on hand. With that said, it turned out incredibly well. My experiment adding a little bit of milk to my marinara was a hit! It had that nice flavor and color of a tomato cream sauce.Ingredients:
4 oz rigatoni pasta, boiled in water for 11 min
1/2 cup Organic Tomato Basil Marinara (I used Trader Joes)
2 oz 2 % milk
1 oz part skim ricotta
2 precooked Turkey Meatballs (Trader Joes), cut into small pieces
1/4 tsp oregano
fresh grated parmesan to taste
Instructions:
After pasta has cooked drain water and return to pot. Add marinara stir, then add milk and mix. Pour into a pre-oiled baking dish and evenly distribute meat on top. Take a teaspoon and place small scoops of ricotta over the pasta. Grate Parmesan over the top then oregano. Bake covered at 350 F for 25 minutes.
Serves 2
4 oz rigatoni pasta, boiled in water for 11 min
1/2 cup Organic Tomato Basil Marinara (I used Trader Joes)
2 oz 2 % milk
1 oz part skim ricotta
2 precooked Turkey Meatballs (Trader Joes), cut into small pieces
1/4 tsp oregano
fresh grated parmesan to taste
Instructions:
After pasta has cooked drain water and return to pot. Add marinara stir, then add milk and mix. Pour into a pre-oiled baking dish and evenly distribute meat on top. Take a teaspoon and place small scoops of ricotta over the pasta. Grate Parmesan over the top then oregano. Bake covered at 350 F for 25 minutes.
Serves 2
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