Baked Zucchini Ziti
From Rebecca Murphy
Schwinn Farms, Inc. — Kansas
Ingredients:
- 8 ounces ziti, uncooked
- 1 (28 ounce) can crushed tomatoes, low sodium
- 1-1/2 teaspoons Italian seasoning
- 1 cup grated zucchini (about 1 medium)
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella, divided
- 1/2 cup + 1 tablespoon grated Parmesan cheese, divided
- 1 egg, lightly beaten
- Salt and pepper
- Cooking spray
Servings: 6
Prep time: 20 minutes
Cook time: 35-40 minutes
Cost/recipe: $7.85
Cost/serving: $1.31
Preparation:
Cook pasta according to package instructions, drain and set aside.
Preheat oven to 400 degrees.
In a medium bowl, combine tomatoes and Italian seasoning. In another bowl, mix together zucchini, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper.
Coat a 2-quart casserole with cooking spray and spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 20 to 25 minutes.