Baked Ziti Italian-Style

posted by RisaG 07-07-100 5:57 PM

* Exported from MasterCook *
Baked Ziti Italian-Style
Recipe By : So Fat, Low Fat, No Fat Italian by Betty Rohde
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. ziti or rigatoni
1 large onion -- chopped
2 medium zucchini -- trimmed and diced
3 cloves garlic -- minced
1 (28 oz.) can crushed tomatoes with juice -- undrained
2 tsp. Italian seasoning mix
1 tsp. crushed red pepper flakes -- or to taste
salt and pepper -- to taste
1/2 cup egg substitute
1 (15 oz.) container fat-free ricotta cheese
2/3 cup fat-free mozzarella cheese -- or low-fat
1/2 cup fat-free Parmesan cheese -- grated


Bring a large pot of water to a boil, add ziti, and cook 10-12 minutes, or until tender but still firm. Drain and set aside.

Preheat the oven to 325F. Lightly coat a 13x9" baking dish with vegetable oil cooking spray.

In a large nonstick pan, over medium heat, saute the onion, zucchini, and garlic, stirring constantly, for 1 minute. Stir in the tomatoes and their puree, the Italian seasoning, and pepper flakes. Cover and cook for 10 minutes, or until the vegetables are very soft. Season with salt and pepper to taste.

In a small bowl, blend together the ricotta cheese and egg substitute. Mix until smooth.

Place the drained pasta in an even layer in the prepared baking dish. Cover with a layer of ricotta cheese and top with the tomato mixture. Sprinkle with mozzarella and Parmesan.

Bake uncovered for 45 minutes or until golden brown on top and bubbly. Let stand 5 minutes before cutting and serving.

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