Recipe Summary:

Preparation Time: 1 hour, 45 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:
4 oz uncooked ziti pasta
nonstick cooking spray
2 medium onions, chopped
1 garlic clove, minced
2 medium carrots, finely chopped
1 green pepper, chopped
1 medium zucchini, chopped
1 16 oz can no added salt tomatoes, undrained
1 8oz can no added salt tomato sauce
1 tsp oregano
1 16oz can black beans, rinsed and drained
1 10 oz package frozen corn, thawed
2 Tbsp green chilies, chopped
8 oz fat free ricotta cheese
4 oz shredded low-fat Monterey Jack cheese

Directions:
Cook ziti according to package directions without salt; drain well. Preheat oven to 375°F. Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, peppers, and zucchini; sauté over medium heat for 10 minutes, stirring often. Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes. Stir in beans, corn, chilies. Cook for 5 minutes. Remove from heat; add pasta and cheeses, tossing gently. Spoon into a 9-inch square baking dish coated with cooking spray. Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.

Nutrition Facts

Mexican Casserole
Serving Size 1/6 of recipe