ITALIAN ZITI BAKE (ZUCCHINI)

ITALIAN ZITI BAKE (ZUCCHINI)
ITALIAN ZITI BAKE (ZUCCHINI)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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