Ingredients


1/2 lb. dried Schar gluten free fusilli


15-16 oz. part skim ricotta cheese or low-fat cottage cheese, drained


3 c. mozzarella cheese, shredded


3 c. Francesco Rinaldi® ”Original” Marinara Pasta Sauce


1/2 c. Parmesan cheese


Directions


Preheat oven to 350 degrees. Cook pasta according to package directions until al dente and drain. Place cooked pasta in a large bowl. Mix pasta with ricotta and half of the mozzarella. Spray a 9 x 13-inch casserole dish. Spread half of the Francesco Rinaldi® ”Original” Marinara Pasta Sauce on the bottom of the pan. Add the pasta and cheese mixture and cover with the remaining sauce. Sprinkle
with the remaining mozzarella. Bake uncovered, for 20-30 minutes, until the casserole bubbles on the edges. Serve with extra sauce if desired.