Pasta: 5 pt. Baked Ziti Goes Southwest
Source of Recipe
The Meatless Gourmet: Easy Lowfat Favorites by Hinman (shared by Kathleen)
List of Ingredients
8 ounces ziti pasta -- uncooked
8 ounces tomato sauce -- salt free or regular
8 ounces salsa -- hot or mild
3/4 cup fat-free ricotta cheese
1 cup fat-free mozzarella cheese
11 ounces canned corn -- drained
4 ounces green chili peppers -- drained, chopped
1 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons fat-free parmesan cheese -- gratedRecipe
Cook pasta according to package directions, using the shorter amount of cooking time
given. Drain. Preheat oven to 375¼F. Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray. Combine tomato sauce and salsa in a small bowl. In a large bowl, combine the ricotta cheese with half of the mozzarella cheese. Stir in half the sauce, along with the corn, chilies, oregano, and pepper.
Add the cooked ziti and mix well. Spoon into prepared casserole. Spread remaining sauce over top of casserole, then sprinkle with remaining mozzarella cheese and then Parmesan cheese. Cover and bake 20 minutes. Uncover and continue to bake 15 more minutes.
"5 Points Per Serving"; serves 6.
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Per serving: 257 Calories (kcal); 1g Total Fat; (3% calories from fat); 18g Protein;
46g Carbohydrate; 10mg Cholesterol; 734mg Sodium
Food Exchanges: 2 1/2 Grain Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : I've been planning to make this for two weeks and finally got around to it
today and we enjoyed it. The fat free cheese did not taste too plasticy. I think that next time I will add a cup of black or pinto beans and then add more salsa to keep the same consistency as the original. Kathleen
Quick tip: This entire casserole can be prepared a day ahead and baked when needed.
You will need to remove it from the refrigerator about an hour before baking and add
about 20 minutes to the (covered) baking time.
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