Stovetop Ziti

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    • #275014

      1 lb ziti (see FYI)
      1 bag (12 oz) fresh broccoli florets (6 cups)

      Sauce
      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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