Baked Rigatoni

Ingredients

- 210 grams Rigatoni uncooked
- 2 tsp olive oil
- 3 cloves minced garlic
- 1/2 cup chopped onions
- 1 cup chopped mushrooms
- 1 14 oz can crushed tomatoes
- 1/2 tsp salt
- 1 tsp dried rosemary
- 1 tsp ground thyme
- 1 tsp dried oregano
- 1 1/3 cups part skim mozzarella cheese

Instructions

- Preheat oven to 350
- Cook rigatoni as per package instructions. Drain. Set aside.
- Heat oil at med-high heat in a medium skillet.
- Add garlic and onions. Stir constantly until onions are soft.
- Add tomatoes, mushrooms, rosemary, thyme, oregano and salt. Mix well
- Reduce heat to med-low and simmer for 5-8 minutes
- In a 7 cup round casserole dish, thinly coat the bottom with the tomato mixture.
- Layer the remaining as follows: Half the pasta, half the remaining tomato mix, half the cheese. Repeat.
- Bake for approximately 30 minutes or until cheese browns.

Yields 4 servings

Weight Watchers PointsPlus values: 9 per serving, 35 for the whole dish