| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | A, D, I, M, N | 1 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | Cloves garlic, minced | |
| 2 | lb | Fresh broccoli, cooked |
| chopped | ||
| 4 | c | Italian tomato sauce |
| 1 | lb | Ziti, cooked according to |
| package | ||
| 1/2 | c | Parmesan cheese |
| 1/4 | lb | Mozzarella cheese, grated |
| optional | ||
| 2 | lb | 16 oz. low fat Ricotta |
| cheese | ||
| 1/2 | c | Seasoned bread crumbs |
| 2 | T | Toasted wheat germ |
| optional |
INSTRUCTIONS
Heat olive oil in skillet. Saute garlic until softened, not brown. Stir broccoli into garlic oil; set aside. In casserole (9x13), layer half tomato sauce, half the ziti, half Parmesan cheese* and all Mozzarella*, all broccoli, all Ricotta. (*Have cheeses mixed together.) Then layer remaining ziti. Add sauce, crumbs, wheat germ and remaining Parmesan. Cover and bake at 350 degrees for 35 minutes (10 minutes longer if dish has been refrigerated before cooking). Uncover during the last 15 minutes of cooking. Sauce should be bubbling and top lightly brown. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <[email protected]> on Jul 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4000
Calories From Fat: 1333
Total Fat: 151.5g
Cholesterol: 266.3mg
Sodium: 5451.5mg
Potassium: 4976.6mg
Carbohydrates: 457.2g
Fiber: 23.5g
Sugar: 7.8g
Protein: 216.9g