Fast&fit: quick skillet lasagna

Yield: 6 Servings

Measure Ingredient
4 cups Rotini pasta [=12 oz]
1 teaspoon Vegetable oil
2 \N Zucchini, cubed
1 \N Onion, chopped
½ \N Sweet red/green pepper, dice
4 cups Mushrooms, sliced
1½ cup Cooked ham, diced
1 teaspoon Dried oregano
¼ teaspoon Pepper
12 ounces Jar spaghetti sauce [375g]
15 ounces Tub ricotta cheese [475g]
2 cups Mozzarella, part-skim, shredded

A recipe for left-over Easter Ham.

In pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside.

Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often.

Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella.

Broil for 5 minutes or until golden brown.

Per serving: about 565 calories, 36 g Protein, 18 g fat, 64 g carbohydrate

Menu suggestion: Quick Skillet Lasagna Crusty Whole Wheat Baguette Tossed Greens Fresh Fruit

Source: Canadian Living magazine Apr 95 Presented in article by Elizabeth Baird "Fast & Fit: Play It Again Ham" [-=PAM=-] PA_Meadows@...

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