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Four-Cheese Baked Ziti Recipe

Photo by: Taste of Home

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Diane Nemitz of Ludington, Michigan writes, “A day without pasta is a like a day without sunshine!” Beefed up with vegetables and cheese, her mouth-watering baked ziti will definitely make days brighter.

This recipe is:

Healthy

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8 Servings
Prep: 30 min. Bake: 10 min.

Ingredients

1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in the vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.

Four-Cheese Baked Ziti published in Light & Tasty October/November 2006, p24

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