Yield: 6 Servings
|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|
|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@...