16 ozs rigatoni pasta — uncooked
1/2 tsp olive oil
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 cloves garlic — minced
2 c mushrooms — sliced
28 ozs crushed tomatoes
20 ozs tomatoes and green chilies — undrained
1/4 tsp black pepper
1/2 c fat-free cottage cheese
1 c fat-free mozzarella cheese — shredded
Preheat oven to 375. Prepare a 13 x 9″ pan with cooking spray; set aside. Cook rigatoni pasta according to package directions. Drain and return to pot. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic and mushrooms. Cook until tender. Add crushed tomatoes, tomatoes and green chilies, and black pepper. Heat to a boil and then reduce heat. Stir occasionally and simmer 15 minutes. Add sauce, cottage cheese, and half mozzarella cheese into pasta. Pour into prepared pan. Sprinkle with remaining cheese. Cover and bake for 20 minutes, or until heated through.