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Dairy
Easy
40 Minutes
Diets 
Who says baked ziti can’t be part of a healthy eating plan? Just a few minor changes and you can have your ziti and eat it guilt-free!
1/4 teaspoon black pepper
1 large bag frozen broccoli
1/2 teaspoon crushed red pepper (optional)
3 cloves garlic, sliced
1 teaspoon Italian seasoning (or 1/3 teaspoon each dried basil, thyme, and oregano)
1/2 cup mozzarella cheese
1 tablespoon Bartenura Extra-Virgin Olive Oil
1 onion, chopped
1 (16-oz., or 453-g.) box whole wheat rotini, fusilli, or ziti
3/4 cup part-skim ricotta cheese
1/2 teaspoon salt
1 teaspoon sugar
1 can Gefen Tomato Paste
1 large can crushed tomatoes
8 ounces (227 grams) sliced white mushrooms (about 3 and 1/2 cups)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Bring a large pot of salted water to a boil. Add pasta and cook for six minutes. Add the frozen broccoli. Cook another five minutes until the broccoli is bright green but still crisp. Drain the pasta-broccoli mixture and transfer it to a large bowl.
To prepare the sauce, heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and let them cook for about three minutes, stirring throughout, until they’re soft and begin to brown. Add mushrooms, salt, and pepper and cook for four to six minutes, stirring throughout, until the mushrooms release their liquid.
Add the crushed tomatoes (including their liquid), tomato paste, Italian seasoning, sugar, and crushed red pepper. Increase heat to medium-high and cook for about four minutes, stirring occasionally.
Toss the sauce with the pasta-broccoli mixture and the ricotta cheese. Pour the pasta mixture into a 9- x 13-inch pan. Sprinkle the top with mozzarella cheese and bake uncovered for 20 minutes, until the cheese is bubbly and melted.
Yields one 9- x 13-inch pan.
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