Ingredients

Yield: 6 servings

3 cups #27 rigatoni macaroni pasta
8 ounces sharp Cheddar or Swiss cheese, in one piece
2 cups spaghetti sauce
2 tablespoons grated Parmesan cheese

Directions

Cook rigatoni in rapidly boiling water 12 to 15 minutes, or until barely tender. Drain. Cut cheese into strips 1 1/4-inch long and 1/4-inch thick. Insert a piece of cheese in each rigatoni. Place in a shallow greased six-cup baking dish. Pour sauce over; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes or until cheese is melted and sauce is bubbling hot.

Each serving contains 196 calories, 9g fat, 13g carb, 659mg sodium, 31mg cholesterol.