This is one of my all time favorite deployment meals because it makes A LOT of food and is pretty healthy too. I have tossed in spinach before for some added nutrients. I think I adapted this from a Weight Watchers recipe but I can't quite remember.
Baked Ziti
Serves 12
|
|
|
|
1 pound(s) uncooked whole wheat penne
|
|
|
3/4 pound(s) part-skim ricotta cheese
|
|
Cooking Spray
|
|
|
1/4 cup(s) grated Parmesan cheese
|
|
|
4 cup(s) store-bought marinara sauce
|
|
|
1/2 pound(s) shredded part-skim mozzarella
cheese
|
|
Cooking Instructions
|
·
Preheat oven to 350ºF.
Coat bottom and sides of a lasagna pan with cooking spray.
·
Cook pasta according
to package directions; rinse with cool water and drain.
·
While pasta is
cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3
tablespoons Parmesan cheese and 1/3 cup marinara sauce.
·
To assemble ziti,
spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an
even layer. Evenly spread pasta with ricotta mixture; cover with half of
remaining sauce. Top with remaining pasta and spoon remaining sauce over top;
sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese
melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15
minutes before slicing into 12 pieces. Yields 1 piece per serving.
