ZITI CASSEROLE


1 lb. ziti
1-2 tsp. olive oil
1 large onion, chopped
2 medium zucchini, diced
1 1/2 tsp. minced garlic
28 oz. can crushed tomatoes in purée
2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/8 tsp. pepper
2 egg whites
15 oz. container ricotta cheese (can use low-fat)
2/3 c. mozzarella cheese, grated (can use low-fat)
1/3 c. grated parmesan cheese

Preheat oven to 325 degrees. 

Prepare pasta according to manufacturer's directions. Drain and set aside.

While pasta is cooking, heat the oil in a large, nonstick skillet over medium-low heat. 
Add the onion, zucchini, garlic, tomatoes, and spices. Cover the pan and cook until the vegetables are crisp-tender, about 10 minutes.

In a medium bowl, blend together the egg whites and ricotta cheese until smooth. 

Lightly spray a 9x13x2 inch pan with cooking spray. Spread half of the pasta in the bottom followed by half the ricotta cheese mixture. Make a third layer with half the tomato/vegetable mixture. Repeat layers, ending with the tomato/veggie layer. Sprinkle top with a combination of the mozzarella and parmesan cheeses.

Cover and bake for 30 minutes. Remove foil or lid, and bake an additional 15 minutes, or until the cheese is bubbly and browned on top.