Cheesy baked ziti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ziti or rotelle pasta |
| 1 | pack | Frozen broccoli flowerets; 10 oz |
| 1 | pack | Frozen cauliflower flowerets 10 oz |
| 15 | ounces | Nonfat ricotta cheese |
| 1 | cup | Shredded part-skim milk mozzarella |
| ¾ | teaspoon | Dried leaf oregano |
| 6 | drops | Liquid red-pepper seasoning |
| 15 | ounces | Reduced-fat spaghetti sauce |
Directions
1. Cook pasta in pot of boiling water for 6 minutes. Add broccoli and cauliflower; cook 2 minutes. Drain.
2. Blend ricotta, mozzarella, oregano and red-pepper seasoning in bowl. Toss pasta and 1 cup sauce in pot. Spoon half of pasta into 13x9x2-inch casserole. Spoon two-thirds cheese mixture over top. Add remaining pasta, spoon on remaining sauce and top with cheese mixture.
3. Bake, covered, in preheated 450F oven 25 minutes, until heated.
Serve with grated Parmesan, if you wish.
Per serving: 575 cal, 35 g protein, 10 g fat, 84 g carbohydrate, 830 mg sod, 16 mg chol
from Family Circle 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 12-22-94
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