|1 lb (450 g)||Italpasta Rigatoni|
|1 jar (680 mL)||Italpasta Marinara Smooth Style Sauce|
|1 cup (250 mL)||basil leaves, torn|
|1 pkg (128 g)||Buffalo mozzarella cheese, cubed|
- Preheat the broiler to high. Cook Italpasta Rigatoni in a large pot of boiling salted water until al dente, 11 minutes. Drain well. Toss the rigatoni with the marinara sauce and basil; transfer to an 8-inch (2 L) casserole dish.
- Scatter the cubed mozzarella over top. Broil, on the centre rack, for 3 to 5 minutes or until cheese is melted and sauce is bubbling. Let stand for 5 minutes before serving.
Calories per serving 565, Fat 7.5 g, Cholesterol 20 mg, Sodium 605 mg, Carbohydrates 75 g, Fibre 7.5 g, Sugar 10 g, Protein 16.5 g
- One serving contains 22% of the %DV of Vitamin A.