Veg Gourmet -- Baked Ziti Goes Southwest

[Guest guest]

This recipe is from the " older version " of this book with a somewhat different

title. Has anyone compared the two? Is the same or virtually the same cookbook

or a new one entirely?

 

Karen

List Owner

 

 

* Exported from MasterCook *

 

Baked Ziti Goes Southwest

 

Recipe By :The Meatless Gourmet Easy Lowfat Favorites, Bobbie Hinman

Serving Size : 6 Preparation Time :0:00

Categories : The Meatless Gourmet Easy Lowf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces ziti pasta -- uncooked

1 8 oz can tomato sauce -- (salt-free or regular)

1 8 oz jar salsa -- (hot or mild)

3/4 cup reduced-fat ricotta cheese

1 cup shredded reduced-fat mozzarella cheese -- (4 ounces)

1 11 oz can corn -- drained

1 4 oz can chopped green chiles -- drained

1 teaspoon dried oregano

1/8 teaspoon pepper

1 tablespoon grated Parmesan cheese

 

Cook pasta according to package directions, using the shorter amount of cooking

time given. Drain.

 

Preheat oven to 375°F.

 

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.

 

Source:

" Typed by Karen C. Greenlee <greenlee "

S(ISBN):

" 0-7615-0059-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 284 Calories; 7g Fat (21.7% calories from

fat); 16g Protein; 41g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 552mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 1267 0 0 0 0 0 0