Rigatoni with Creamy Tomato Sauce

A meatless main dish that can be prepared in less than 30 minutes. Part-skim ricotta cheese adds a light and creamy dimension to this pasta recipe.

Rigatoni with Creamy Tomato Sauce
Servings: 4 Prep 10 mins Cook 6 mins


  • 12 ounces rigatoni
  • 1 teaspoon canola oil
  • 3 cups sliced mushrooms
  • 1/2 teaspoon salt
  • 1/3 cup red wine
  • 1 1/2 cups light tomato sauce (such as Ragu)
  • 1/4 teaspoon black pepper
  • 1/2 cup part-skim ricotta
  • 1/4 cup chopped fresh basil, plus more to garnish

Make It

1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Drain and return to pot.

2. While pasta is cooking, heat oil in a medium-size saucepan over medium-high heat. Add mushrooms and salt to saucepan; cook 3 minutes. Add wine to saucepan and cook for 3 minutes. Stir tomato sauce, black pepper, ricotta and basil into pan until well blended.

3. Pour sauce over pasta and stir to combine. Serve immediately, garnished with additional fresh basil, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 420, Fat, total (g): 5, chol. (mg): 9, sat. fat (g): 2, carb. (g): 75, fiber (g): 5, pro. (g): 18, sodium (mg): 607, Percent Daily Values are based on a 2,000 calorie diet.