Shredded mozzarella; provolone and fontina cheeses
1
Jar Ragu Hearty Pasta Sauce; (28 oz.)
1 Packung
Pasta ruffles (14 oz.); cooked and drained
2 Esslöffel
parsley fresh, chopped
die Zubereitung:
In a medium bowl, combine cheeses. Simmer sauce over low heat, stirring occasionally until heated through. Spoon sauce over hot pasta. Add cheeses; toss to coat well. Sprinkle with parsley.
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Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98
