Danielle Behlmer’s Parmesan Bow-Ties
Makes 4 servings
3 cups bow-tie pasta
1 (14oz) jar spaghetti sauce
1/2 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated parmesan cheese
Cook and drain your pasta. Return pasta to the pan and combine it with the sauce, ricotta cheese, 1/2 cup mozzarella cheese, and parmesan cheese. Cook on low heat until cheese is melted and warmed through, stirring occasionally. Remove pan from heat. Sprinkle with remaining 1/2 cup mozzarella cheese and cover. Let stand 5 minutes or until cheese has melted.
Serve with a green salad on the side.
A Blonde in Africa (Resnick Library of African Adventures) by Laura Resnick A Blot in the 'Scutcheon, by Robert Br...
MY LIEWE KOKKENENNETJIE Woorde: Tradisioneel Musiek: S.A. Volkswysie; verwerk: PIERRE MALAN Ek was eenmaal 'n wewenaar van by d...
Saint Emma 19 April or 3 December The name Emma has a long and intricate history of evolution beginning with medieval versions of co...