Tomato Basil Rigatoni
- cal. (kcal) 493
- Makes: 6 servings
- Prep: 10 mins
- Stand: 5 mins
- Cook: 14 mins
dry-packed sun-dried tomatoes (about 3 ounces)
(16 ounces) rigatoni pasta
tomato-basil- flavored cream cheese (such as Philadelphia)
ounce (4 to 6 slices)
provolone cheese, chopped
shredded part-skim mozzarella cheese
cornstarch mixed with 1 tablespoon water
fresh basil leaves, cut into thin strips
Freshly ground black pepper
Pinch of salt
Shredded Parmesan (optional)
- Heat a large pot of lightly salted water to boiling. Carefully scoop out 1 cup and pour over sun-dried tomatoes in a small heatproof bowl. Let stand 5 minutes.
- Meanwhile, cook rigatoni as per package directions, 14 minutes. Drain.
- While pasta cooks, heat milk over medium heat until bubbly. Remove from heat and whisk in cream cheese, provolone and mozzarella until melted (mixture will be a little stringy). Stir in cornstarch-water mixture and return pan to heat. Bring to a simmer, stirring until smooth.
- Drain and finely chop sun-dried tomatoes. Stir into pasta, along with sauce and basil. Top with a little freshly ground black pepper, a pinch of salt, and Parmesan, if desired.
Nutrition Information for Tomato Basil RigatoniServings Per Recipe: 6
PER SERVING: 493 cal., 14 g total fat (8 g sat. fat), 40 mg chol., 637 mg sodium, 67 g carb. (3 g fiber), 23 g pro.