Baked Ziti Goes Southwest

Source: The Meatless Gourmet: Easy Lowfat Favorites by Hinman

Serving size: 6

8 ounces ziti pasta, uncooked
8 ounces tomato sauce, salt free or regular
8 ounces salsa, hot or mild
3/4 cup fat-free ricotta cheese
1 cup fat-free mozzarella cheese
11 ounces canned corn, drained
4 ounces green chile peppers, drained, chopped
1 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons fat-free parmesan cheese, grated

Cook pasta according to package directions, using the shorter amount of cooking time given. Drain.

Heat oven to 375 degrees F. Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray.

Combine tomato sauce and salsa in a small bowl.

In a large bowl, combine the ricotta cheese with half of the mozzarella cheese. Stir in half the sauce, along with the corn, chiles, oregano, and pepper. Add the cooked ziti and mix well. Spoon into prepared casserole. Spread remaining sauce over top of casserole, then sprinkle with remaining mozzarella cheese and then Parmesan cheese. Cover and bake 20 minutes. Uncover and continue to bake 15 more minutes.

5 Points Per Serving

Per serving: 257 Calories (kcal); 1g Total Fat; (3% calories from fat); 18g Protein; 46g Carbohydrate; 10mg Cholesterol; 734mg Sodium Food Exchanges: 2 1/2 Grain Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates