Pasta al Forno Directions:
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Preheat the oven to 350°F.
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add diced onion and sauté for 3-4 minutes until softened.
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Add minced garlic and cook for 1 additional minute.
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Add the sausage, breaking it into small crumbles with a spatula, and cook until browned. Drain off excess grease.
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Stir in tomato puree, ¼ cup water, salt, pepper, and oregano. Reduce heat and simmer uncovered for 30 minutes.
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While the sauce simmers, boil rigatoni in generously salted water until almost al dente. Reserve 1 cup pasta water and drain the rest.
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Add cooked pasta to the sauce along with 1 ½ cups mozzarella and ½ cup pasta water. Stir to combine. Add more pasta water if mixture is too dry.
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Transfer mixture to a 9×13-inch baking dish. Top evenly with remaining mozzarella and parmesan.
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Bake for 25-30 minutes until bubbling and cheese turns golden.
WW Points Calculation:
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Rigatoni pasta (Barilla Rigatoni) 18.00
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Olive oil (Bertolli Extra Light Olive Oil) 8.00
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Yellow onion 0
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Garlic cloves 0
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Italian sausage (Jennie-O Lean Sweet Italian Turkey Sausage) 8.00
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Tomato puree (Hunt’s No Salt Added Tomato Puree) 0
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Salt 0
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Black pepper 0
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Oregano 0
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Mozzarella cheese (Kraft Fat-Free Mozzarella) 4.00
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Parmesan cheese (Kraft Grated Parmesan Fat-Free) 1.00
Total Points: 39.00
Servings: 8
Points per serving: 4.88
Nutrition Information:
Calories 320
Fat 12g
Protein 23g
Carbohydrates 33g
Sugar 5g
Sodium 680mg
I'm waiting for your comments! Enjoy!
