Veggie crumbles and part-skim ricotta join forces to provide you with a Saucy Pasta Skillet that actually fits into your healthy living plan.
What You Need
Original recipe yields 8 servings
2 cups frozen BOCA Veggie Ground Crumbles
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups water
3 cups radiatore pasta, uncooked
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
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Let's Make It
Bring crumbles, sauce and water to boil in large skillet on medium-high heat; stir in pasta. Simmer on medium-low heat 20 min. or until pasta is tender and crumbles are cooked through (160ºF), stirring occasionally.
Stir in ricotta; cover. Simmer 5 min. Stir in 1/2 cup mozzarella; top with remaining mozzarella. Remove from heat.
Let stand, covered, 5 min. or until mozzarella is melted.
Serve with steamed yellow and green zucchini slices.
Prepare using your favorite shaped pasta.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each.
* 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.