Eat Run Play

I've said it before and I'll say it again, but baked ziti is one of my favorite food of all time. I love it, especially if done correctly. However, I have tried growing vegetables in my diet because I knew that this recipe would be great to have. That is your standard baked ziti, but has two layers of zucchini makes it not only delicious, but also a healthy choice. I do not know about you, but I think the zucchini very versatile and smooth. Is not to add a strong flavor, the recipe, but a nice increase in nutrients.

Source: Green Lite Bites

Ingredients:

8 oz whole wheat rigatoni
1 medium-large zucchini, thinly sliced
¾ cup skim milk ricotta cheese party
3 ounces mozzarella cheese (divided)
1.5 cups tomato sauce (separately)
Dried parsley
Black pepper
Nonstick cooking spray

Getting There:
Preheat oven to 350 degrees.

Prepare pasta according to package directions, cook 2-3 minutes less (6-8 minutes) that the pasta is still cooking in the oven.

While the noodles cook, cut the zucchini. Spray skillet with cooking spray on a stick and the zucchini site generated at the bottom of a layer. Save some zucchini for the tip.

Mix ricotta cheese, 1 oz of the mozzarella and 4:03 cup of the sauce. Set aside.

Once the pasta is ready, turn off heat, drain and return to pot. Add the ricotta mixture and stir until all the pasta is covered.

Pour the mixture to distribute the pasta dish and create a layer over the zucchini. Top with remaining zucchini, 3 / 4 cup of remaining sauce and cheese. Sprinkle with some dried parsley and black pepper. Bake for 20-30 minutes.

** 7 points for a quarter of the recipe