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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Ingredients:
28 ounce(s) crushed tomatos in puree |
2 egg whites |
6 clove(s) garlic, minced |
1/2 cup(s) grated parmesean |
3 teaspoon(s) italian seasoning |
1 large onion |
1 cup(s) mozzarella, shredded |
15 ounce(s) ricotta |
1 teaspoon(s) vegetable oil |
1 pound(s) ziti, rigatoni or penne |
2 zucchini, diced |
Directions:
1. Cook pasta & drain.
2. Saute vegetables in oil untils soft, about 5-10 min. Add tomatos, salt and pepper, and 2 tsp seasoning. Simmer 5 minutes. Add pasta and sauce to casserole dishes.
3. Separately, blend egg whites & ricotta until smooth. Add some mozz. & remaining seasoning. Add in dollops to casseroles. Top with remaining cheese.
4. From thawed, bake 30-45 minutes at 325.
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