Italian Casserole
8 servings @ 8 each
Caesar Salad
6 servings @ 2 each
8 oz uncooked rotini pasta
14 oz can tomato sauce
14 oz can diced tomatoes, Italian style
8 oz RF cream cheese, at room temp
1 c part skim ricotta
½ lb lean ground round beef, browned
1 c shredded part skim mozzarella cheese
2 Caesar salad kits, 7-8 oz/each
Cook pasta as directed; place in sprayed 9x13 baking dish. Combine tomato sauce & diced tomatoes. Combine cream cheese & ricotta. Layer beef, cheese mixture, and then tomato mixture over pasta. Bake uncovered 30 min @ 350. Sprinkle mozzarella on top last 5 minutes of cooking. Makes 8 servings.
Toss salads together and divide into 6 servings. Serving: 2 cups
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