SEAFOOD RIGATONI

1 Cup Onion, chopped 3 Cloves Garlic, minced 1 16 Ounce Canned Tomatoes, chopped 1/4 Cup Red Wine 1 Teaspoon Lemon Juice

1 Teaspoon Dried Oregano 1/4 Teaspoon Red Pepper 12 Ounces Rigatoni 24 Medium Shrimp, cooked 3 Ounces Fat Free Mozzarella Cheese, shredded

In a medium saucepan add the onion, garlic, tomatoes, lemon juice, oregano and red pepper. Simmer on low for 30 minutes. Preheat oven to 400°. Cook rigatoni in a saucepan of boiling water until done 7-10 minutes, drain. In a 9 x 13” pan place the rigatoni. Pour the sauce over the pasta. Add the shrimp and mix well. Sprinkle the mozzarella evenly over all. Bake for 10 to 15 minutes, until cheese is melted.

SERVINGS 8; CALORIES 378; FAT 8 g; PROTEIN 27 g; CARBS 47 g; FIBER .3 g; CHOL 85 mg; IRON 4.6 mg; SODIUM 807 mg; CALC 39 mg SERVING SIZE= 1 Cup

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Updated 12/7/99