Title: Penne with quick tomato sauce & ricotta che
 Categories: Pasta, Low-fat, Meatless
      Yield: 6 Servings
 
      1 lb Penne or Mostaccioli
           -OR other medium pasta
           -shape, uncooked
     28 oz Canned whole plum tomatoes
           -(with liquid)
    1/2 c  Loosely packed fresh basil
      2 sm Garlic cloves
           -- finely chopped
      1 c  Part-skim ricotta cheese
    1/4 c  Parmesan cheese
           Chopped fresh basil
           -OR parsley (for garnish)
 
  Prepare pasta according to package directions. While pasta is cooking,
  combine the tomatoes, basil and garlic in a blender or food processor.
  Blend at low speed until tomatoes are completely pureed. Pour mixture
  into a large saucepan. Heat to boiling, reduce the heat and simmer 5
  minutes.
  
  When pasta is done, drain well. Return pasta to cooking pot, add the
  tomato sauce and heat over low heat until sauce is simmering and the
  pasta is coated with sauce. Remove pot from heat and stir in ricotta
  and Parmesan cheeses until evenly distributed. Divide among serving
  plates and top with chopped fresh basil or parsley.
  
  Each serving provides: 530 Calories; 22.2 g Protein; 94 g
  Carbohydrates; 6.8 g Fat; 15.9 mg Cholesterol; 348 mg Sodium.
  Calories from Fat: 12%