Italian Ziti Bake

INGREDIENTS

1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tsp. vegetable oil
1 large onion, chopped
2 medium zucchini, diced
3 cloves garlic, minced
1 28-oz. can crushed tomatoes in puree
2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. pepper
2 egg whites
1 15-oz. container part-skim ricotta cheese
2/3 cup part-skim mozzarella cheese, grated
1/3 cup grated Parmesan cheese


DIRECTIONS

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-o 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.

Chicken Broccoli Casserole

INGREDIENTS

2 (10.75 ounce) cans condensed cream of chicken soup
2 soup cans of milk
1/4 cup sour cream
2 cups cubed cooked chicken
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 350°F (175°C).
Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 9 x 13 x 2-inch baking dish. Pour soup mixture over.
Mix bread crumbs with melted butter and sprinkle evenly over all.
Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.

Beef Taco Lasagna

Ingredients:

• 24 lasagna noodles
• 2 pounds lean ground beef
• 2 envelopes taco seasoning
• 4 egg whites
• 2 cartons (15 ounces each) ricotta cheese
• 8 cups (2 pounds) shredded cheddar cheese
• 2 jars (24 ounces each) chunky salsa

Directions:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.