| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casseroles, Pasta | 6 | Servings | |
INGREDIENTS
| 1 | sm | Onion; chopped |
| 1/2 | c | Tomato paste |
| 1 | c | Tomato sauce |
| 2/3 | c | Water |
| 1 | ts | Marjoram |
| 1 | ts | Basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Fat-free ricotta cheese |
| 6 | oz | Shredded part-skim-milk mozzarella; divided use |
| 8 | oz | Ziti pasta; cooked and drained |
INSTRUCTIONS
Lightly coat a medium-size non-stick pan with cooking spray. Saut. onion until tender. Add tomato paste, tomato sauce, water, herbs, salt, and pepper. Simmer, covered, 10 minutes. Combine ricotta and half the mozzarella in a large bowl. Add the cooked ziti and half the tomato mixture. Stir gently to mix. Turn into a 1 1/2-quart casserole coated with cooking spray. Pour remaining tomato mixture on top and sprinkle with reserved mozzarella. Bake in a preheat 375°F. oven for 25 to 30 minutes or until the cheese is melted and browned. Posted to MC-Recipe Digest V1 #183 Date: Sun, 04 Aug 1996 17:38:55 -0500 From: "R. Winters" <rosie@iadfw.net>
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