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.
You’ll also need some salt-free tomato sauce, either home-made or store-bought.
Boil the mostaccioli in boiling water as directed by the package, longer if you like your macaroni softer as I do (I usually do it about 13-14 minutes).
Bake for about 40 minutes (check it an 30, if the top is getting blackened, it’s done).
And now enjoy. I consider this four servings.