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Heather Moore

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Four-Cheese Baked Ziti

With it being June Dairy Month and a "Meat-Free Monday", here's a delicious dish that celebrates both!

1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/8 tsp crushed red pepper flakes
8 oz uncooked ziti
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzerella cheese
1/4 cup grated Parmesan cheese

In a large nonstick skillet, coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender.  Stir in diced tomatoes, crushed tomatoes, broth and red pepper flakes; bring to a boil.  Reduce heat; simmer uncovered for 15 minutes.

Meanwhile, cook ziti according to package directions; drain and return to pan.  Stir in vegetable mixture, ricotta, provolone and basil.

Transfer to a 13x9 baking dish coated with cooking spray.  Sprinkle with mozzerella and Parmesan.  Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted. 


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Topics : Hospitality_Recreation
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06/03/2013 9:42AM
Four-Cheese Baked Ziti
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