1/2 c  Part skim ricotta
1/4 c  Diced part-skim mozzarella
1 tb Parmesan cheese -- grated
1/8 ts Fresh ground pepper
1/4 lb Rigatoni
1 c  Meatless spaghetti sauce

Combine the ricotta, mozzarella and Parmesan cheese. Add the pepper and set
aside. Gradually add the rigatoni to about two quarts of rapidly boiling
water so that the water continues to boil. Cook, uncovered,stirring
occasionally, until tender. Drain. Spoon half a cup of sauce into a small
flat baking dish. Top with half the cooked rigatoni. Spread the cheese
mixture over the rigatoni. Make a layer of the remaining rigatoni and top
it with the remaining sauce. Bake in 350~F oven for 20 minutes. Nutrition
Analysis per serving: 321 cal; 19gm pro; 237gm carb; 12gm fat; 634mg sod;
47 mg chol.