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"Selected" Previous Weeks Recipes
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| Recipes | ||||
| Baked Ziti (Pasta in the oven) Pasta e' Fourno | ||||
| 1-lb. box
of ziti, or rigatoni 1-lb. can of diced tomatoes 1-6 oz. can of Tomato Paste, Italian Paste w/Italian Seasonings 1-lb. package of fat-free or reduced fat, shredded mozzarella 1/4 cup fat-free Parmesan cheese 1 Tbsp. Olive Oil (Canola Oil Could be substituted) 2 Cloves of garlic, diced 2 fresh basil leaves (dried basil may be substituted) 2 tsp. sugar Pepper to taste Directions: Make pasta according to package directions. While pasta is cooking sauté garlic in Olive Oil, add Tomato paste, mix. Add sugar, diced tomatoes and basil. Cook on low-med. heat for about 10 minutes. Stirring occasionally. Spray a 13x9 baking dish with a non-fat cooking spray, (or wipe the pan down with a small amount of olive oil) When pasta is done, pour 3/4 of the Marinara sauce over the pasta and stir until pasta is well coated, place in baking dish. Over the top of the pasta shake the Parmesan, pepper, pour the rest of the sauce over the noodles and spread shredded mozzarella over the top. Bake in 350-degree oven until the cheese has melted and well warmed. About 30-minutes.Note: if you would like more of a marinara sauce, just use one 2-lb. can of tomatoes and 12-oz. of tomato paste, and 1 extra tsp. of sugar. Everything else could stay the same. It heats very well for leftovers. Just cover with aluminum foil. © Copyright 2001 Lowfat Weekly. All Rights Reserved. |
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| Recipe Contributor: Virginia Brown Wright, Senior Editor, Lowfat Weekly | ||||
| State: Maine | ||||
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