| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Pastanoodle, Ham | 6 | Servings |
INGREDIENTS
| 4 | c | Rotini pasta [=12 oz] |
| 1 | ts | Vegetable oil |
| 2 | Zucchini, cubed | |
| 1 | Onion, chopped | |
| 1/2 | Sweet red/green pepper, dice | |
| 4 | c | Mushrooms, sliced |
| 1 1/2 | c | Cooked ham, diced |
| 1 | ts | Dried oregano |
| 1/4 | ts | Pepper |
| 12 | oz | Jar spaghetti sauce [375g] |
| 15 | oz | Tub ricotta cheese [475g] |
| 2 | c | Mozzarella, part-skim, shredded |
INSTRUCTIONS
A recipe for left-over Easter Ham. In pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside. Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often. Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella. Broil for 5 minutes or until golden brown. Per serving: about 565 calories, 36 g Protein, 18 g fat, 64 g carbohydrate Menu suggestion: Quick Skillet Lasagna Crusty Whole Wheat Baguette Tossed Greens Fresh Fruit Source: Canadian Living magazine Apr 95 Presented in article by Elizabeth Baird "Fast & Fit: Play It Again Ham" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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