3/4 lb any pasta shape (no spaghetti) I prefer tri-colored rigatoni
1 large can tomato sauce
3/4 pkg Kraft Brick Cheese your choice, I use New York cheddar (8 oz.)-- if you like mild and a little stringy use Kraft Colby Cheese
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Let's Make It
This is a 2-pan method. Using a larger pan - boil water and follow pkg directions for the pasta, adding oil and salt.
Using the second pan - combine tomato sauce and cut up Kraft Cheese, salt to taste. Using medium heat, melt the cheese in the sauce, stiring till blended while the pasta is cooking.
When pasta is done, drain, rinse quickly with very hot tap water, drain. Put back in pan. (putting it in the pan helps to keep it warm while mixing it. Put sause on pasta and mix it.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.