Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 286
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 24 mg
  • Sodium:
  • 806 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 3 g
  • Protein:
  • 16 g
  • Diabetic Exch:
  • 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.

Four-Cheese Baked Ziti

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.

SERVINGS

8

CATEGORY

Lower Fat

METHOD

Baked

PREP

30 min.

COOK

10 min.

TOTAL

40 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.

Printed from tasteofhome.com Sep 6, 2008

Copyright Reiman Media Group, Inc © 2008