1 bag (12oz) broccoli florets
1 jar (26oz) marinara sauce
1 c skim ricotta
4 oz part-skim mozzarella, diced
1/3 c chopped fresh parsley
1/4 c grated Parmesan
1. Cook pasta as box directs, adding broccoli 4 minutes before pasta is done
2. Mix marinara sauce and about 1/2 the ricotta in a large saucepan. Cook over medium-low heat until hot.
3. Drain pasta and broccoli; return to pot. Add sauce mixture; toss to mix and coat. Immediately add mozzarella and about half the parsley and Parmesan. Stir until mozzarella melts.
4. Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with dollops of remaining ricotta.