Baked Artichoke-Parmesan Rigatoni

By holroydmelinda

Pasta

Ingredients

• 12-oz. rigatoni
• 1 15-oz. can artichoke hearts,drained
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup low-fat (1%) cottage cheese
• 1 Tbsp olive oil
• 1 1/2 low-fat milk
• 1 Tbsp flour
• 1/4 tsp cayenne

Details

Servings 4

Preparation

Step 1

Cook rigatoni- under cook by 2 minutes drain and let cool. Preheat oven to 350 degrees. Spray dish w/ non-stick spray. In a food processor, pulse the artichoke hearts, parmesan cheese and cottage cheese until smooth.
Heat large skillet- add in oil, then add flour. Cook stirring constantly, until flour until straw colored- (about 1 minute) Slowly whisk in the milk and cook until thickened, about 2 mintues. Remove from heat and stir in artichoke mixture and cayenne, the to cooked rigatoni. Toss to mix well. Transfer to baking dish. Bake 30 minutes covered, uncover and continue cooking until lightly browned and edges are bubbly (10 minutes)