Vegetarian Baked Ziti

Photo: flickr user faeryboots

Ingredients

6 ounces uncooked ziti pasta

1 tablespoon olive oil

1 1/2 cups onion chopped

2 cloves garlic minced

1 large carrot, finely chopped

1 (14.5 oz) can tomatoes with no added salt

1 (8 oz) can tomato sauce

1 cup mushrooms, sliced

1 1/2 teaspoons dried oregano

1 can (15.5 oz) great northern beans, drained and rinsed or other 6 ounces ricotta cheese (part-skim or fat-free)

3 ounces reduced fat monterey jack cheese, shredded or 3 tablespoons grated parmesan cheese

Preparation

Cook pasta according to package directions; drain well.

Preheat oven to 375 degrees F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside.

Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; saute 10 minutes, stirring often. Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes.

Stir in beans and heat through. Remove pan from heat. Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese. Cover and bake for 30 minutes.

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About

This baked ziti makes a nutritionally-balanced meal in itself. Those with heartier appetites might add some whole-grain bread and a tossed salad or fruit. 475 calories and 13 grams fat per serving (with fat-free ricotta, 9 grams fat and 437 calories per serving).