Baked Ziti and Bean Casserole

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Baked Ziti and Bean Casserole

 

1 28-ounce can whole tomatoes, drained

1 cup nonfat ricotta cheese

1/4 cup chopped red onion

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh or

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 cups hot cooked ziti or penne pasta

1 15-ounce can great northern beans, rinsed and drained

3 slices part-skim mozzarella cheese, about 6-1/2 X 4 inches

grated Parmesan cheese, if desired

 

Heat oven to 400 degrees. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches,

with nonstick cooking spray. Break up tomatoes in large bowl. Stir in ricotta

cheese, onion, parsley, thyme, salt and red pepper. Carefully fold in pasta and

beans. Pour pasta mixture into baking dish, spreading evenly. Arrange mozzarella

cheese on top. Bake uncovered about 30 minutes or until mixture is hot and

cheese is golden brown. Sprinkle with Parmesan cheese.

Makes 6 servings.