Monday, September 8, 2014
Italian Baked Macaroni & Squash Casserole 4 Points Plus
Italian Baked Macaroni & Squash Casserole
Weight Watchers 4 Points Plus - Meatless
3 yellow summer squash
3 zucchini squash1 (15 oz.) Container Ricotta Cheese1 (23.8 oz.) jar Ragu Light Sauce, Tomato & Basil1 (14.5 oz.) can diced tomatoes, drained1 (12 oz.) package Smart Taste Elbow MacaroniItalian SeasoningGarlic saltPepper1/3 cup Weight Watchers Mexican Style grated cheeseDirections:Preheat oven to 350°.Cook macaroni according to package directions, drainthen return to pot.Cut squash in half lengthwise. Then slice intoapproximately 1/4” slices. In a large skillet sprayedwith Pam, cook the squash just until translucent.Add the squash, Ragu Sauce and can of drained tomatoes into the cooked macaroni. Stir to mix.Spray a 3 qt. (9x13) baking dish with Pam and spreadmixture evenly into it.Spread Ricotta cheese over the top.Sprinkle with Italian Seasoning, garlic salt, pepper andtop with the grated cheese.Bake for 45-50 minutes until nicely browned.Cut into 12 pieces for 4 Points Plus.
Below is the Video to show you how to make it! Enjoy!