Ingredients
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0.5 (4 ounce) package light cream cheese, cubed
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3/4 cup regular chicken broth
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2 tablespoons grated parmesan cheese
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1 tablespoon dried parsley flakes
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1 teaspoon garlic powder
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3 cups elbow macaroni, uncooked
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3 cups spaghetti sauce
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3/4 cup shredded part-skim mozzarella cheese
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1/4 teaspoon ground black pepper
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1 3/4 cups fat-free ricotta cheese or 1 3/4 cups part-skim ricotta cheese
Instructions
- In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently.
- DO NOT BOIL.
- Heat oven to 375°F.
- Meanwhile, cook pasta according to package directions; drain.
- Heat spaghetti sauce.
- Toss hot pasta and ricotta sauce; spread into 13x9x2 inch baking dish.
- Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese.
- Bake, uncovered, 10 minutes or until cheese melts.