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By: G G.
| Description: | ||
| Time: | 1 hr 45 min (15 min to prepare, 1 hr 30 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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4 OZ uncooked ziti pasta, nonstick cooking spray 2 each medium onions, chopped 1 each garlic clove, minced 2 each medium carrots, finely chopped 1 each green pepper, chopped 1 each medium zucchini, chopped 1 OZ can no added salt tomatoes, undrained 1 OZ can no added salt tomato sauce 1 teaspoon oregano 1 OZ can black beans, rinsed and drained 1 OZ package frozen corn, thawed 2 tablespoon green chilies, chopped 8 OZ fat free ricotta cheese 4 OZ shredded low-fat Monterey Jack cheese |
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| Directions: | ||
| Cook ziti according to package directions without salt; drain well. Preheat oven to 375°F. Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, peppers, and zucchini; sauté over medium heat for 10 minutes, stirring often. Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes. Stir in beans, corn, chilies. Cook for 5 minutes. Remove from heat; add pasta and cheeses, tossing gently. Spoon into a 9-inch square baking dish coated with cooking spray. Bake for 30 minutes or until heated through. Let stand 5 minutes before serving. | ||
| Notes: | ||
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