Pasta Verona Recipe - by egourmetstore

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Pasta Verona

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :254

Ingrediants

1 3/4 cups part-skim Ricotta or deli-style Ricotta
cheese (15 oz.)
1/2 4-ounce pack e light cream cheese (Neufch?tel) -- cubed
3/4 cup low-sodium or reduced-sodium chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups elbow macaroni (12 oz.) -- uncooked
1 27 1/2-ounce ar Rag? Light Pasta Sauce ? Tomato and Herb
3/4 cup shredded part-skim Mozzarella cheese (3
oz.)

Preparation

In small saucepan over medium heat, whisk together Ricotta cheese, light cream cheese, broth, Parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently. DO NOT BOIL.

Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain. Heat pasta sauce.

Toss hot pasta and Ricotta sauce; spread into 13 ? 9 ? 2-inch baking dish. Spoon pasta sauce over top, covering pasta completely; sprinkle with Mozzarella cheese.

Bake, uncovered, 10 minutes or until cheese melts.