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8 oz rigatoni pasta
1 jar (32 oz) fat-free tomato pasta sauce (such as Healthy Choice)
18 refrigerated fully cooked appetizer-size turkey meatballs (from a 24-oz pkg)
1 tub (15 oz) part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1. Cook pasta as package directs; drain well. Heat oven to 375°F. Have a 2 1/2-qt casserole ready.
2. Toss pasta, sauce and meatballs in a large bowl to mix. Spread 1/2 in the casserole; top with dollops of 1/2 the ricotta, then sprinkle with 1/2 the Parmesan cheese. Repeat layers once. Cover with lid or foil.
3. Bake 35 minutes or until hot and edges bubble. Garnish with basil.