Date: Sun, 12 Mar 2000 19:54:32 -0800
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (4.3.0.20000312215311.00a81e30@popd.ix.netcom.com)
I've been planning to make this for two weeks and finally got around to it
today and we enjoyed it. The fat free cheese did not taste too
plasticy. I think that next time I will add a cup of black or pinto beans
and then add more salsa to keep the same consistency as the original.
* Exported from MasterCook *
Baked Ziti Goes Southwest
Recipe By : The Meatless Gourmet: Easy Lowfat Favorites by Hinman
Serving Size : 6 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ziti pasta -- uncooked
8 ounces tomato sauce
(salt-free or regular)
8 ounces salsa -- (hot or mild)
3/4 cup fat free ricotta cheese
1 cup fat free mozzarella cheese -- (4 ounces)
11 ounces canned corn -- drained
4 ounces chopped green chiles -- drained
1 teaspoon dried oregano
1/8 teaspoon pepper
1 tablespoon fat free Parmesan cheese -- grated
Cook pasta according to package directions, using the shorter amount of
cooking time given. Drain.
Preheat oven to 375F.
Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray.
Combine tomato sauce and salsa in a small bowl.
In a large bowl, combine the ricotta cheese with half of the mozzarella
cheese. Stir in half the sauce, along with the corn, chiles, oregano, and
pepper. Add the cooked ziti and mix well. Spoon into prepared casserole.
Spread remaining sauce over top of casserole, then sprinkle with remaining
mozzarella cheese and then Parmesan cheese.
Cover and bake 20 minutes. Uncover and continue to bake 15 more minutes.
Quick tip: This entire casserole can be prepared a day ahead and baked
when needed. You will need to remove it from the refrigerator about an
hour before baking and add about 20 minutes to the (covered) baking time.
kwlacto lacto