Italian ziti bake

Yield: 6 Servings

Measure Ingredient
1 pounds Ziti or Rigatoni OR other medium pasta shape, uncooked
1 teaspoon Vegetable oil
1 large Onion; chopped
2 mediums Zucchini; diced
3 Garlic cloves; minced
28 ounces Crushed tomatoes in puree
2 teaspoons Italian seasoning
¼ teaspoon Crushed red pepper flakes
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Egg whites
15 ounces Part-skim ricotta cheese
⅔ cup Part-skim mozzarella cheese (grated)
⅓ cup Grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper.

Preheat oven to 325 degrees F. Blend together the egg whites and ricotta cheese until smooth.

In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling, about 45 minutes.

Each serving provides: 648 Calories; 31⅖ g protein; 103 g Carbohydrates; 12⅖ g Fat; 33½ mg Cholesterol; 700 mg Sodium

Copyright National Pasta Association () (Reprinted with permission)

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