I wrote recently about my low-salt, low-fat baked mossaccioli. Here’s a step-by-step guide to making it.
Start with wheat pasta and low-fat ricotta cheese, about 13 ounces of each (these once came in 16-ounce packages but food makers have cut package sizes rather than raise prices in recent tough economic times).
Combine the ricotta with egg white or egg white substitutes equal to one egg to thin it a bit, making it easier to spread. Continue reading “Recipe: Low-salt, low-fat baked mostaccioli”