Fast&fit: quick skillet lasagna
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Rotini pasta [=12 oz] |
| 1 | teaspoon | Vegetable oil |
| 2 | Zucchini, cubed | |
| 1 | Onion, chopped | |
| ½ | 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 |
Directions
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@...