| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Ziti |
| 1/2 | lb | Gimme Lean (probably reconstituted TVP or Harvest Crumbles would also work) |
| 1 | sm | Onion, chopped |
| 1 | Garlic clove, minced | |
| 1/2 | cn | (35 ounce) Italian peeled tomatoes, with juice |
| 1/2 | c | Tomato sauce |
| 1/2 | cn | (6 ounce) tomato paste |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | c | Fat free ricotta cheese |
| 3/4 | c | Shredded fat free mozzarella |
| 1/4 | c | Grated Parmesan cheese (optional) |
INSTRUCTIONS
This is modified from recipe #143 of "365 Ways to Cook Hamburger" by Rick Rodgers, published by HarperCollins. 1. Preheat oven to 350 F. In a large pot of boilign salted water, cook ziti until barely tender, about 8 minutes. Drain well and return to empty pot. 2. In a non-stick skillet, "brown" gimme lean, onion, and garlic over medium heat, breaking up lumps, for about 5 minutes. Stir in tomatoes with juice, tomato sauce, tomato paste, oregano, basil, and pepper; break up tomatoes with a spoon. Bring to simmer. 3. Pour tomatoes over ziti in pot. Add ricotta and stir to mix. Pour half of ziti mixture into a very lightly oiled 1.5 quart casserole. Sprinkle on 1/2 of mozzarella. Pour in remaining ziti and sprinkle remaining mozzarella and optional Parmesan over top. Bake, uncovered, about 35 minutes, or until casserole is bubbling and cheese is melted. Posted to fatfree digest V96 #297 Date: Mon, 28 Oct 1996 01:45:37 -0500 From: KimAllen@aol.com
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