3 Yellow squash - cut into bite size pieces
3 Zucchini - cut into bite size pieces
15 oz Fat Free Ricotta Cheese
1 Jar of Ragu Light 7.5 oz
1 Can Diced tomatoes (drained) 14.5 oz
Smart Taste Elbow Macaroni (entire package)
Garlic Salt 1 Tsp
Italian Seasoning 2 Teaspoons
Black Pepper (to taste)
1/3 Cup Weight Watchers Cheese
Directions:
Preheat oven to 350 Degrees
First saute the squash 7 to 8 minutes (until softened)
In with the squash, stir in Drained tomatoes, 1 Tsp Garlic Salt, 1 Tsp Italian Seasoning & Pepper
Add Entire Jar Light Ragu Sauce and mix
Boil macaroni according to package directions
Drain Macaroni and mix in with Chunky Spaghetti Sauce
Spray 3 Quart pan with Pam or other cooking spray
Add entire recipe into the pan and spread evenly
Spread entire container of the Ricotta Cheese on the top of the macaroni
Lightly Spread 1/3 Cup of Shredded Cheese
Lightly Sprinkle with Italian Seasoning, Garlic Salt and Pepper
Bake in the oven at 350 Degrees for 45 to 50 minutes (until top is lightly brown)
Cut into 12 Slices - Each slice is only 3 & 1/2 Points!
