Recipe: Low-salt, low-fat baked mostaccioli

And now enjoy. I consider this four servings.

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).psta building1low fat ricotta

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).

Using a baking dish that is oven-safe, layer in first some sauce, then mostaccioli, then cheese and repeat until you reach the top. End with a layer of sauce and some fat-free parmesan cheese.pasta build2

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.

Baked mostaccioli, gotta love it, and it's low salt and low fat.
Baked mostaccioli, gotta love it, and it’s low salt and low fat.

Advertisements

7 thoughts on “Recipe: Low-salt, low-fat baked mostaccioli”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s