Rice & Pasta Dishes
Meatless Main Dishes
Difficulty Rating – 2
Source: recipe_trader
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1 large onion
1 Tbsp. olive oil
1 can (28 oz.) crushed tomatoes in thick puree
2 tsp. minced garlic
1 tsp. each dried basil and oregano leaves
2 Tbsp. grated Romano or Parmesan cheese
12 oz. mini-lasagna pasta (mafalda), freshly cooked and drained
1¼ cups nonfat ricotta cheese
½ cup shredded nonfat mozzarella cheese
Peel onion and chop coarsely. Heat oil in a large skillet over medium-high heat. Add onion and cook 3 to 4 minutes, stirring often, until almost translucent. Add tomatoes, garlic, basil and oregano. Bring to a simmer and simmer uncovered 7 to 8 minutes. Remove from heat and stir in the Romano cheese. To assemble, spoon the hot pasta onto serving plates. Top each with about ¾ cup tomato sauce, ¼ cup ricotta cheese and 1½ Tbsp. mozzarella cheese. Serves 5.
