Preparation time: 15 min. Baking time: 30 min.

8	ounces	uncooked rigatoni
1/3	cup	grated Parmesan cheese
1/4	cup	dried tomato bits
1	(16-ounce) jar	reduced-fat spaghetti sauce
1/2	(8-ounce) package	reduced-fat mozzarella cheese, cubed
1/2	cup	sliced fresh mushrooms
2	tablespoons	CRISCO Vegetable Oil
2	tablespoons	grated Parmesan cheese

• Cook pasta according to package directions, drain.
• Combine pasta, 1/3 cup Parmesan cheese, tomato bits, and next 4 ingredients. Spoon mixture into an 11- x 7-inch baking dish, and sprinkle evenly with 2 tablespoons Parmesan cheese.
• Bake, covered, at 350º for 30 minutes.

  Makes 6 servings.

  Note: Any Crisco Oil product may be substituted.