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Italian ziti bake
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| Artist: |
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| Categories: |
Italian, Meatless, Pastas & Noodles, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ziti or Rigatoni | | | -OR other medium pasta | | | -shape, uncooked | | 1
| tsp | Vegetable oil | | 1
| large | Onion, chopped | | 2
| med | Zucchini, diced | | 3
| | Garlic cloves, minced | | 28
| oz | Crushed tomatoes in puree | | 2
| tsp | Italian seasoning | | 1/4
| tsp | Crushed red pepper flakes | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper | | 2
| | Egg whites | | 15
| oz | Part-skim ricotta cheese | | 2/3
| cup | Part-skim mozzarella cheese | | | -(grated) | | 1/3
| cup | Grated Parmesan cheese |
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Procedures:
| 1 | Prepare pasta according to package directions. | | 2 | While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. | | 3 | Add the onion, zucchini and garlic. | | 4 | Cover the pan and cook until the vegetables are very soft, about 10 minutes. | | 5 | Season with salt and pepper. | | 6 | Preheat oven to 325 °F. | | 7 | Blend together the egg whites and ricotta cheese until smooth. | | 8 | In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. | | 9 | Sprinkle the top with grated mozzarella and parmesan cheese. | | 10 | Bake until golden brown on top and bubbling, about 45 minutes. | | 11 | Each serving provides: 648 calories; 31.4 g protein; 103 g carbohydrates; 12.4 g fat; 33.5 mg cholesterol; 700 mg sodium |
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