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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A nice way to add some ZIP to your ziti, made healthier with whole wheat pasta and part-skim mozzarella! Add a tossed salad to round out the meal! Ingredients:
1 lb ziti pasta (ronzoni whole wheat pasta) |
1 1/2 lbs polska kielbasa, sliced diagonally (hillshire farms) |
2 tablespoons olive oil |
1 (26 1/2 ounce) can spaghetti sauce (hunt's roasted garlic) |
1/4 cup fresh parsley, chopped |
1/2 teaspoon pepper |
8 ounces part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350°F (177°C); lightly oil a 13X9 baking pan or grab a non-stick one.
2. Cook pasta per package directions and drain.
3. While pasta cooks, heat oil in a mediun skillet over medium-high heat; Cook kielbasa in skillet until browned on both sides, 5-7 min; drain.
4. In a large bowl, combine the pasta, kielbasa, spaghetti sauce, oregano, salt and pepper and mix well.
5. Pour into the baking pan; sprinkle with parsley and then the mozzarella.
6. Cover lightly with foil and bake in the preheated oven for 30-45 minutes until casserole is bubbly and the cheese is completely melted.
7. For OAMC: Prepare casserole but use a disposable (foil) baking pan; do NOT bake; double wrap casserole in plastic wrap, then in foil wrap and freeze; remove from freezer 24 hours or more in advance of need; remove wrapping and thaw in fridge; once thawed, preheat oven to 350°F (177°C); then cover lightly with foil and bake in the preheated oven for 30-45 minutes until casserole is bubbly and the cheese is completely melted.
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