Monday, April 28, 2008

Baked Ziti Goes Southwest

I meant to make this last Friday, but after a tedious day at work, all I wanted was some Chinese food. So it got bumped to today. It is super easy and comes together very quickly. We really liked it a lot - how could we not, considering it combines Italian AND Mexican food?? We would definitely make this again.

penne

Baked Ziti Goes Southwest
Originally from The Meatless Gourmet: Easy Lowfat Favorites
As posted on the CLBB

8 ounces ziti pasta -- uncooked
8 ounces tomato sauce
8 ounces salsa
3/4 cup lowfat ricotta cheese
1 cup shredded lowfat mozzarella cheese
11 ounces canned corn -- drained
4 ounces chopped green chiles -- drained
1 teaspoon dried oregano
1/8 teaspoon pepper
1 tablespoon grated lowfat Parmesan cheese

Cook pasta according to package directions, using the shorter amount of
cooking time given. Drain.

Preheat oven to 375F.

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, chiles, 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.

Yield: 6 servings

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