Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ziti or Rigatoni
-OR other medium pasta
-shape, uncooked
1 ts Vegetable oil
1 lg Onion; chopped
2 md Zucchini; diced
3 Garlic cloves; minced
28 oz Crushed tomatoes in puree
2 ts Italian seasoning
1/4 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 Egg whites
15 oz Part-skim ricotta cheese
2/3 c Part-skim mozzarella cheese
-(grated)
1/3 c Grated Parmesan cheese

Prepare pasta according to package directions. While pasta is
cooking, warm the vegetable oil in a large saucepan over medium-low
heat. Add the onion, zucchini and garlic. Cover the pan and cook
until the vegetables are very soft, about 10 minutes. Season with
salt and pepper.

Preheat oven to 325 degrees F. Blend together the egg whites and
ricotta cheese until smooth.

In a 3-quart casserole dish, layer the pasta, ricotta cheese and
tomato mixture, ending with a layer of the tomato mixture. Sprinkle
the top with grated mozzarella and Parmesan cheese. Bake until golden
brown on top and bubbling, about 45 minutes.

Each serving provides: 648 Calories; 31.4 g protein; 103 g
Carbohydrates; 12.4 g Fat; 33.5 mg Cholesterol;
700 mg Sodium

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