A familiar meal with added zucchini zip; this ziti is good comfort food. Experiment by mixing in different shredded veggies, like carrot, butternut squash or spinach. Make a double batch to freeze for those unexpected holiday guests!
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Created By: Rebecca Murphy, Schwinn Farms, Inc. - Kansas Servings: 6
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Ingredients8 ounces ziti, uncooked
1 (28 ounce) can crushed tomatoes, low sodium
1 ½ teaspoons Italian seasoning
1 cup grated zucchini (about 1 medium)
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella, divided
½ cup + 1 tablespoon grated Parmesan cheese, divided
1 egg, lightly beaten
Salt and pepper
Cooking spray
Preparation
Cook pasta according to package instructions, drain and set aside.
Preheat oven to 400 degrees.
In a medium bowl, combine tomatoes and Italian seasoning. In another bowl, mix together zucchini, ricotta, ½ cup mozzarella, ½ cup Parmesan and egg. Season with salt and pepper.
Coat a 2-quart casserole with cooking spray and spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining ½ cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes.
Nutritional Facts Per Serving
| Calories: |
334 |
| Total Fat: |
10g |
| Saturated Fat: |
6g |
| Cholesterol: |
67mg |
| Sodium: |
371mg |
| Carbohydrates: |
42g |
| Dietary Fiber: |
4g |
| Protein: |
21g |
| Calcium: |
41% Daily Value |
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