Baked ziti with vegetables

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).

1. Gluten Free: use gluten free pasta.
2. 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