I just realized I hadn't put this one on here. I use my own tomato sauce, but you can use jarred sauce if you're in a pinch. Also you can easily substitute the part skim mozzarella for fat free for even lower fat content.

You can certainly lighten this one up by using turkey sausage, light/lf cream cheese and whole wheat pasta. Great for a large crowd.

Ingredients

1 lb box of uncooked rigatoni

3/4 cup finely chopped onion

1 (10 oz) package frozen chopped spinach, thawed

1-1/2 lbs mild Italian sausage

1 (28-oz.) can Italian-style diced tomatoes, lightly drained

2 (8-oz.) containers chive-and-onion cream cheese

3/4 cups shredded mozzarella cheese

Preparation

1. Prepare rigatoni according to package directions. Brown and crumble Italian sausage in large frying pan sprayed with non-stick spray.

2. After sausage cooks, spray pan with non-stick spray and sauté onions until translucent. Mix hot sausage with cream cheese while onions cook.

3. Drain chopped spinach well, pressing between layers of paper towels.

4. Add spinach and onions to sausage and cheese mixture. Mix in tomatoes.

5. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

12 servings

Source: Cooking Light

8 Points but the serving size is 2 cups!!!!

6 cups hot cooked rigatoni, penne, or ziti (about 3/4 pound uncooked pasta)

4 cups chopped plum tomato (about 2 1/2 pounds)

1 1/2 cups fresh basil leaves, thinly sliced

1 cup (4 ounces) diced fresh mozzarella cheese

2 tablespoons extra-virgin olive oil

1 tablespoon capers

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 garlic clove, crushed

1/3 cup (1 1/2 ounces) grated fresh Parmesan or Romano cheese

Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.

Yield: 5 servings (serving size: 2 cups)

NUTRITION PER SERVING:

CALORIES 390(29% from fat); FAT 12.5g(sat 5g,mono 5.3g,poly 1.2g); PROTEIN 16g; CHOLESTEROL 25mg; CALCIUM 233mg; SODIUM 553mg; FIBER 4.5g; IRON 3mg; CARBOHYDRATE 54g

4 servings - 5 points per serving

1 pound uncooked boneless, skinless chicken breast(s), thinly pounded (four 4-oz pieces)

2 large egg white(s), lightly beaten

1/2 cup dried bread crumbs

1 Tbsp Italian seasoning

1 tsp olive oil

1 1/2 cup canned tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

1 Tbsp grated Parmesan cheese

Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

6 servings - 6.5 points per serving

1 ½ lbs. Boneless chicken breasts

1 14 oz. can diced tomatotes

2 cloves minced garlic

1 box Chicken Stove Top Stuffing

1 tbs. basil or Italian seasoning

1 cup low fat mozzerella cheese

½ cup water

Cut chicken into bite size chunks. Mix tomatoes, stuffing and water together. (I added a little more water than the ½ cup.) Place chicken in bottom of 9 X13 pan, sprinkle with seasoning, sprinkle with cheese, and cover with stuffing mix.

Bake at 400 degrees for 30 minutes. Check chicken for doneness.

8 servings – 5 points per serving

1 1/2 cup onion(s)

2 cup cooked brown rice

1/4 cup Egg Beaters Egg Beaters

1 cup 1% low-fat milk

1 cup Kraft Shredded Swiss Cheese

1 tsp table salt

1/2 tsp white pepper

1/4 tsp paprika

1/2 cup Di Giorno 100% Grated Romano Cheese

2 tsp parsley

1 pound uncooked boneless, skinless chicken breast(s)

2 tsp light butter

Preheat oven to 375 degrees.

In a skillet, melt butter and sauté the onion until softened, add chicken. In a bowl, mix all the ingredients, except for the paprika, Parmesan cheese, and parsley. Into a greased baking dish, pour the mixture and top with parsley, parmesan cheese, and paprika. Bake 25-30 minutes.

4 servings - 5 points per serving

1 pound uncooked boneless, skinless chicken breast(s), thinly pounded (four 4-oz pieces)

2 large egg white(s), lightly beaten

1/2 cup dried bread crumbs

1 Tbsp Italian seasoning

1 tsp olive oil

1 1/2 cup canned tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

1 Tbsp grated Parmesan cheese

Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.