Layered Mac 'n Cheese Italiano

• 1 34 cups fat-free ricotta cheese or 1 34 cups part-skim ricotta cheese
• 0.5 (4 ounce) package light cream cheese, cubed
• 34 cup regular chicken broth
• 2 tablespoons grated parmesan cheese
• 1 tablespoon dried parsley flakes
• 1 teaspoon garlic powder
• 14 teaspoon ground black pepper
• 3 cups elbow macaroni, uncooked
• 3 cups spaghetti sauce
• 34 cup shredded part-skim mozzarella cheese

1. In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently.
2. DO NOT BOIL.
3. Heat oven to 375F.
4. Meanwhile, cook pasta according to package directions; drain.
5. Heat spaghetti sauce.
6. Toss hot pasta and ricotta sauce; spread into 13x9x2 inch baking dish.
7. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese.
8. Bake, uncovered, 10 minutes or until cheese melts.

ricotta cheese, light cream cheese, regular chicken broth, parmesan cheese, parsley flakes, garlic, ground black pepper, elbow macaroni, spaghetti sauce, mozzarella cheese

Taken from www.food.com/recipe/layered-mac-n-cheese-italiano-205815 (may not work)