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ITALIAN ZITI BAKE (ZUCCHINI)

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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.

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