Baked Ziti
Yes you can eat baked ziti and stay fit. The secret is the whole wheat
pasta and part skim mozzarella cheese. I have been making this dish for about a year. Along the way, my bride made suggestions to enhance the flavors.
Take the recipe below and stamp it with your own personality. Make it your own. If you come up with a different version, email it to me.
Your recipe just might end up on the guy skill menu.
INGREDIENTS
3 Tbsp olive oil
1 lb Italian sausage
24 ounce jar Bertolli Tomato & Basil sauce
1 can (14 ounce) Furmano's Diced Tomatoes with their liquid
1 lb whole wheat ziti
2 7 ounce packages of Sargento's part skim mozzarella with Sun-Dried Tomatoes and Basil shredded
PREPARATION
Bring a large pot of salted water to a boil. Heat the oven to 400 degrees F.
Put the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook until brown, about 5-8 minutes drain. Lower the heat to medium Add the tomatoes and Tomato Basil sauce and simmer.
Meanwhile, cook the pasta until just tender (9 minutes); it should still be too firm to eat. Drain and toss it with the sauce and about half the mozzarella. Grease (I use Olive Oil Pam spray) a large baking dish and pour the mixture into it. Top with the remaining mozzarella and bake until the top is browned and the cheese bubbly, 18 to 25 minutes.
Makes 4-6 servings
Contributors: Indiucky