yummy and goes a long way-
15 oz. part-skim ricotta cheese 4 oz. shredded part-skim mozzarella cheese 1 oz. Parmesan cheese 1 tsp. olive oil 3 clove garlic 1/4 tsp. crushed red pepper 1 can crushed tomatoes 2 sprig basil 1/4 c. finely chopped basil leaves salt pepper 1 box whole wheat penne 1 lb. green beans
Directions Preheat oven to 400 degrees F. In bowl, combine cheeses.In 12-inch skillet, heat oil on medium. Add garlic and red pepper; cook 30 seconds. Stir in tomatoes, basil sprigs, and 1/4 teaspoon salt. Heat to boiling, then reduce heat to simmer 20 minutes. Discard basil sprigs.Meanwhile, heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt and pasta; cook 5 minutes less than minimum time that label directs, stirring. Add beans; cook 4 minutes. Reserve 1/2 cup pasta water. Drain pasta and beans; return to pot. If tomato sauce is too thick, stir in reserved pasta water. To pasta in pot, stir in tomato sauce, chopped basil, and 1/4 teaspoon each salt and black pepper.Spoon half of pasta mixture into 3-quart shallow baking dish. Dollop with half of cheese mixture. Repeat. Cover with foil; bake 10 minutes. Uncover; bake 10 minutes or until cheese has melted.