Italian Ziti Bake
Servings
6 Servings
Ingredients
- 1 pound ziti rigatoni or other medium pasta shape, uncooked
- 1 tsp. vegetable oil
- 1 large onion chopped
- 2 medium zucchini diced
- 3 cloves garlic minced
- 1 28-oz. can crushed tomatoes in puree
- 2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 egg whites
- 1 15-oz. container part-skim ricotta cheese
- 2/3 cup part-skim mozzarella cheese grated
- 1/3 cup grated Parmesan cheese
Instructions
1 Prepare pasta according to package directions
- 2 While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat.
- 3 . Add the onion, zucchini and garlic. Pour in tomatoes and sprinkle with Italian seasoning and red pepper flakes.
- 4 Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper.
- 5 Preheat oven to 325-o F. Blend together the egg whites and ricotta cheese until smooth.
- 6 In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture.
- 7 Sprinkle the top with grated mozzarella and Parmesan cheese.
- 8 Bake until golden brown on top and bubbling, about 45 minutes.
- Source: National Pasta Association
Thanks for letting me know and you are right you add it to the vegetables. I fixed the recipe.
You seem to be missing a step in the recipe. What do I do with the tomatoes? I assume you add them to the onion/garlic/zucchini mixture and add the spices, but there’s no step for that!
So sorry, I think you were looking for http://www.joyofkosher.com/recipes/persimmon-salsa/
First time I’m actually checking out individual recipes. The persimmon salad recipe sounded tantalizing but when I tried the link several times, a baked ziti recipe came up instead 🙁