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Servings: 6
Prep Time: 20 minutes
Cook Time: 35-40 minutes

8 ounces ziti, uncooked
1 (28 ounce) can crushed tomatoes, low sodium
1 1/2 teaspoons Italian seasoning
1 cup grated zucchini (about 1 medium)
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella, divided
1/2 cup + 1 tablespoon grated Parmesan cheese, divided
1 egg, lightly beaten
Salt and pepper
Cooking spray
Cook pasta according to package instructions, drain and set aside.
Preheat oven to 400 degrees.
In a medium bowl, combine tomatoes and Italian seasoning. In another bowl, mix together zucchini, ricotta, ½ cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper.
Coat a 2-quart casserole with cooking spray and spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes.

Recipe provided by Midwest Dairy Assocation[[In-content Ad]]

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