Ziti (Baked)

By sincial

Ingredients

• 6 ounces uncooked ziti (short tube-shaped pasta)
• 2 cups Basic Marinara
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup (1 ounce) shredded Asiago cheese, divided
• 1/8 teaspoon salt
• 1/8 teaspoon hot pepper sauce (such as Tabasco)
• 6 ounces ground turkey breast
• Cooking spray

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.

Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey (some people opt to brown the turkey first) in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.

Wine note: A simple baked ziti such as this is best with a good solid red wine, preferably made from the Italian grape sangiovese (the main grape in Chianti). Sangiovese possesses a hint of acidity, which helps it pair beautifully with tomato sauces. For a fuller-bodied sangiovese, try one from California such as Eberle Sangiovese 2005 from Paso Robles ($22). --Karen MacNeil

Yield
4 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 362(26% from fat); FAT 10.5g (sat 5.5g,mono 3.4g,poly 0.4g); PROTEIN 26.3g; CHOLESTEROL 39mg; CALCIUM 311mg; SODIUM 546mg; FIBER 3.5g; IRON 2.3mg; CARBOHYDRATE 41g



Bruce Weinstein , Cooking Light, OCTOBER 2007