Not having enough leftover sauce for pasta night, I came up with this idea to make it stretch a bit. Mom taught me well! :~)
The husband was happy, he loves anything with pasta and sauce (and he didn’t even complain about the whole wheat pasta). The toddler even picked out a few bites. Overall, it was a winner but I wished I had a bit more sauce to drizzle on top after baking. Next time I make it, it won’t be out of necessity. :~)
- 8 oz whole wheat rigatoni
- 1 medium –large zucchini sliced thin
- ¾ cup part skim ricotta cheese (~182 g)
- 3oz mozzarella cheese (separated)
- 1 egg white
- 1 cup tomato sauce (like my Homemade Sauce) (separated)
- Dried parsley
- Black pepper
- Non-stick cooking spray
Preheat the oven to 350 degrees.
Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.
While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top.
Mix the ricotta cheese, 1 oz of the mozzarella, egg white, and ½ cup of the sauce. Set aside.
Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, ½ cup of sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.
(Note: this can me made ahead and baked when ready to serve but you may want to add more sauce as the pasta will continue to soak it up)
|Servings||Amt per Serving|
|4||¼ of the recipe|
|356||10g||8g||old: 7||new: 10|