Italian Ziti Bake

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* Exported from MasterCook *

 

Italian Ziti Bake

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound ziti pasta -- rigatoni, or bow-tie pasta

1 teaspoon sesame oil

5 cloves fresh garlic -- minced

1 red onion -- (1 to 2) chopped

3 zucchini -- diced

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon ground red pepper

2 egg whites

10 1/2 ounces soft tofu

1 28 oz can crushed tomatoes

3/4 cup low-fat mozzarella cheese

1/4 cup grated Parmesan cheese

 

Preheat oven to 350F. Cook pasta partially so that the inside is slightly

uncooked. While pasta is cooking, heat the sesame oil in a saucepan on low heat

and add the garlic, onions, and zucchini. Cook, covered, until the vegetables

are soft but still crispy. Add spices and simmer for 10 minutes. Blend

together the egg whites and tofu. Lightly smear a film of sesame oil inside a

large casserole dish. Layer the asta between the egg white-tofu blend and

crushed tomatoes. Add the mozzarella and Parmesan cheese to the top and bake

until they turn a hint of golden color, about 40 minutes.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

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Per Serving (excluding unknown items): 568 Calories; 5g Fat (8.2% calories from

fat); 24g Protein; 109g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 397mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 1/2

Fat.

 

NOTES : serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0