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From: recipelink.com

Subject: Garden Pasta Casserole
From: Shelley
Newsgroups: alt.support.diet.weightwatchers
Date: 2000/04/30

This was given out at a WW meeting about 100 years ago...
ok...maybe 5 years ago...but it is still a favorite of mine.

1 cup chopped onion
4 garlic cloves - chopped
1 tbsp. fresh lemon juice (I have used bottled)
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1/4 tsp. black pepper
1 tsp. dried parsley - OR - 1/4 cup chopped fresh
1 cup part skim Ricotta Cheese
4 tbsp. grated Parmesan Cheese
1 large egg
3 large tomatoes - sliced
1 1/2 cups sliced zucchini (have made it WITHOUT this...just as good!)
3 cups COOKED pasta (whatever shape YOU like - I like small shells)

Preheat oven to 375 degrees. Spray a medium casserole with no-cook spray and set aside.

In small skillet cook onion and garlic in about 1/4 water until tender (add more water if needed as it cooks). Put into large mixing bowl and add in the lemon juice, seasonings, Ricotta and Parmesan cheeses and egg. Mix well. Toss in the cooked pasta and mix to coat.

Place HALF the pasta into casserole. Layer with the slices of tomato and zucchini and repeat. If desired, you can sprinkle the top with grated Mozzarella cheese ( I like it both ways...)

Cover dish with foil and bake for 35-40 minutes. Remove foil and bake an additional 10 minutes.

Let stand for 10 minutes before serving.

WITHOUT the mozzarella - whole dish is 24 points
FOUR servings at SIX points each :-) and although 3 cups of pasta doesn't sound like much for four servings, with the veggies and the cheese it is rather filling :-)

This is GREAT with an Appetizer of Bruchetta:
4 Roma tomatoes - chopped small
2 green onions - chopped
2 cloves garlic - chopped
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. black pepper

Can be served on ANY type of little cracker or French bread slices - very tasty warm or cold!