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Thread: Stovetop Ziti
08-05-2009, 11:39 AM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
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1 lb ziti (see FYI)
1 bag (12 oz) fresh broccoli florets (6 cups)
1 jar (26 oz) marinara sauce
1 cup part-skim ricotta
4 oz part-skim mozzarella, diced
1⁄3 cup chopped fresh parsley
1/4 cup Parmesan
1. Cook ziti as package directs, adding broccoli to the pot 4 minutes before pasta is finished.
2. Sauce: Mix marinara sauce and 1⁄2 cup ricotta in a medium saucepan. Stir over medium-low heat until hot.
3. Drain pasta and broccoli. Return to pot. Add sauce mixture; toss to mix and coat. Immediately add mozzarella and about half the parsley and Parmesan. Stir until mozzarella melts.
4. Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with spoonfuls of remaining ricotta before serving.
FYI: Ziti is a relatively thin tubular pasta 2 inches or longer. You could use any short-cut pasta (as opposed to long pasta like spaghetti or linguine).
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