|Preparation Time||30 Minutes|
|Cook Time||30 Minutes|
|Total Time||1 Hour|
|Main Ingredient||Broccoli; Ziti|
|Meal||Breakfast; Lunch; Dinner|
|Diet||Low Cholesterol; High Protein; High Fiber; Vegetarian|
2/3 cup (about 2 ounces) uncooked ziti
1 can (14 ounces) low-sodium tomatoes, drained (reserve 1/2 cup of the juice)
1 cup broccoli, chopped
1/2 cup carrots, sliced
1/2 cup green bell pepper, diced
1/4 cup mushrooms, sliced
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 cup reduced-fat mozzarella cheese
1/2 cup Parmesan cheese
Preheat oven to 375 degrees Fahrenheit and coat a baking dish with cooking spray.
Cook pasta according to the package directions and drain thoroughly.
Combine juice from the canned tomatoes, broccoli, carrots, and green pepper in a saucepan over medium heat. Cook 5 minutes until tender, then add mushrooms and garlic and cook for another 5 minutes.
Add tomatoes, basil, oregano, and black pepper, cooking for 3-5 minutes.
Transfer cooked vegetables to a bowl. Add cooked pasta and mozzarella cheese, stirring well. Pour into baking dish, sprinkle with Parmesan cheese, and cover with foil. Bake 30 minutes, then remove the foil after 15 minutes.
Serve immediately in individual bowls.
Calories: 360 cal
Saturated fat: 6g
Monounsaturated fat: 3g