4 C. Tomato Sauce
1 pound ground round
4 C. cooked rigatoni (about 2-1/2 C. uncooked pasta)
1-1/2 C. (6 oz.) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 C. (1 oz.) grated fresh Parmesan cheese

Prepare Tomato Sauce. Preheat oven to 350�F. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 C. mozzarella in an 11×7-inch baking dish coated with cooking spray. Top with 1/2 C. mozzarella and Parmesan. Bake at 350�F for 20 minutes or until thoroughly heated.

Yield: 8 servings
Serving size: 1 C.

Calories: 305
Fat: 9.6g
Fiber: 2.3 g