Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Serving Size: 1 casserole

 

4 cups Ziti pasta, cooked,	2 cups carrot coins
omitting salt and fat	1 cup 1% lowfat cottage cheese
2 cups zucchini, sliced	3 cups tomato sauce
2 cups red pepper, cut in	no salt added
julienne strips	½ cup part-skim mozzarella
2 cups onion, sliced	cheese, shredded
2 cups asparagus, cut in	4 tbsp. Parmesan cheese, grated
1 inch pieces	Vegetable cooking spray

 

Place vegetables in single layer on two baking sheets sprayed with vegetable cooking spray. Roast at 400ºF for 15-20 minutes stirring once. Once vegetables and pasta are cooked, fill 4 individual casserole dishes each with 1 cup ziti. Top each casserole with 1 cup roasted vegetables. Layer each with ¼ cup cottage cheese and ¾ cup tomato sauce. Sprinkle 2 tablespoons Mozzarella cheese and 1 tablespoon Parmesan cheese over each casserole. Bake at 350ºF for 20-30 minutes until heated thoroughly and cheese is melted.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	355	1.5 protein	½
Fat	5 g	2 starch
Carbohydrates	40 g	2 vegetable
Protein	20 g
Cholesterol	* mg
Dietary Fiber	* g
Sodium	* mg