Tricolor Fusilli La Lasagna

Makes 6
Prep 5 m
Cook 10 m



  1. 1 of 4 Use a tall heavy pot and 4 quarts of water for each pound of pasta. Bring water to a full rolling boil; add salt, as desired. Add long pasta in two or three batches, slowly pushing each batch into the boiling water as pasta softens (this keeps it from breaking). Short pasta may be added all at once. Stir to separate pasta. Cover; return to boil; immediately remove lid. Stir occasionally during cooking. Cook pasta al dente -- tender but still firm. (Taste to be sure.) Drain, but do not rinse under running water unless you are serving it cold.
  2. 2 of 4 Meanwhile, heat the spaghetti sauce in a small saucepan until heated through.
  3. 3 of 4 Whisk together the oil, ricotta cheese, Parmesan cheese and pepper in a large bowl.
  4. 4 of 4 Add the hot pasta and spaghetti sauce to the ricotta mixture in the large bowl and toss until well mixed. Serve. Makes 6 servings.
Nutrition Information for Tricolor Fusilli La Lasagna
Servings Per Recipe: 6
Per Serving: 550 mg sodium, 24 mg chol., 20 g Fat, total, 66 g carb., 17 g pro., 512 kcal cal.