Recipe: Vegetarian Baked Ziti

VEGETARIAN BAKED ZITI

This baked ziti makes a nutritionally-balanced meal in itself. Those with heartier appetites might add some whole-grain bread and a tossed salad or fruit.

6 ounces uncooked ziti, penne or other pasta
1 Tbsp. olive oil
1 1/2 cups chopped onion
1 to 2 garlic cloves, minced
1 large carrot, finely chopped
1 (14.5 oz.) can tomatoes with no added salt
1 (8 oz.) can tomato sauce
1 cup sliced mushrooms
1 1/2 rounded tsp. dried oregano
1 (15.5 oz.) can great northern or other white beans, drained and rinsed (or 1 3/4 cups home-cooked)
6 oz. ricotta cheese (part-skim or fat-free) or 8 oz. soft tofu
3 oz. reduced-fat Monterey Jack or mozzarella cheese, shredded
3 Tbsp. grated parmesan cheese

Cook pasta according to package directions; drain well.

Preheat oven to 375 degrees F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside.

Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; saute 10 minutes, stirring often.

Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes.

Stir in beans and heat through. Remove pan from heat.

Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese.

Cover and bake for 30 minutes.

Servings: 4
Source: The American Institute for Cancer Research