Baked ziti with vegetables

Makes 4 individual casseroles.

Ingredients: 4 cups ziti pasta, cooked, 2 cups zucchini, 2 cups red pepper cut in julienne strips, 2 cups onion, sliced, 1 cup asparagus, 1 carrot, sliced, 3 cups low-fat tomato sauce, 1 cup 1% low-fat ricotta cheese, 1/2 cup part-skim mozzarella cheese.

Easy Modifications: (Gluten Free, Sodium Restricted).

Gluten Free: use gluten free pasta.
Low sodium: use low sodium tomato sauce.

Directions

1. Place vegetables in a single layer on two baking sheets sprayed with cooking spray.
2. Roast at 400° for 15-20 minutes stirring once.
3. When vegetables and pasta are cooked, fill each of 4 individual casserole dishes with 1 cup roasted vegetables.
4. Layer with ricotta cheese and ¾ cup tomato sauce. Sprinkle with mozzarella cheese.

5. Bake at 350° for 20 minutes until heated through and cheese is melted.

Nutrition Profile

Yield 4 servings
Analysis per serving

Calories (kcal) 463.24
Protein (g) 21.65
Carbohydrates (g) 76.43
Total Dietary Fiber (g) 9.42
Total Sugars (g) 25.90
Added Sugar (g) 5.59
Fat (g) 8.32
Saturated Fat (g) 3.88
Cholesterol (mg) 22.50
Calcium (mg) 278.40
Sodium (mg) 953.09