Italian Ziti Bake

INGREDIENTS

1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tsp. vegetable oil
1 large onion, chopped
2 medium zucchini, diced
3 cloves garlic, minced
1 28-oz. can crushed tomatoes in puree
2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. pepper
2 egg whites
1 15-oz. container part-skim ricotta cheese
2/3 cup part-skim mozzarella cheese, grated
1/3 cup grated Parmesan cheese


DIRECTIONS

Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper.

Preheat oven to 325-o F. Blend together the egg whites and ricotta cheese until smooth.

In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling, about 45 minutes.

Chicken Broccoli Casserole

INGREDIENTS

2 (10.75 ounce) cans condensed cream of chicken soup
2 soup cans of milk
1/4 cup sour cream
2 cups cubed cooked chicken
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 350°F (175°C).
Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 9 x 13 x 2-inch baking dish. Pour soup mixture over.
Mix bread crumbs with melted butter and sprinkle evenly over all.
Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.