ITALIAN ZITI BAKE (ZUCCHINI)

By ozzie

Ingredients

• 1 pound Ziti pasta/Rigatoni
• 1 teaspoon vegetable oil
• 1 large Onion , chopped
• 2 medium zucchini, diced
• 3 cloves garlic, minced
• 1 28 Ounce can crushed tomatoes puree
• 2 teaspoons Italian seasoning
• 1/4 teaspoon Crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 egg white
• 1 15-ounce container part skim Ricotta cheese
• 2/3 cup part skim Mozzarella grated
• 1/4 cup grated Parmesian cheese

Details

Servings 6

Preparation

Step 1

1. Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Add tomato mixture w/ seasonings.


2. Preheat oven to 325F. Blend together the egg white and Ricotta cheese until smooth. In a casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated Mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling. About 45 minutes.