Recipe by LilPinkieJ
Green, Gooey, Good. So many veggies, you'll have your daily servings done in one hit! Try adding more bell peppers in different colors for a nice presentation.
Top Review by GreenFish
This recipe makes for a good starting point, but it's fairly bland as is. Could really use either additional Italian spices, or some Mexican flavors. On the up side, it's a nice hearty veggie dish, and it isn't difficult to prepare. I was worried it was going to look unappetizing as I was pouring it into the casserole dish, but after baking and cooling it firmed up nicely, and the cheese I sprinkled on top gave it a much more attractive look.
- 4 ounces ziti pasta, uncooked
- nonstick cooking spray
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 medium carrots, finely chopped
- 1 green pepper, chopped
- 1 medium zucchini, chopped
- 1 (16 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon oregano
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (10 ounce) package frozen corn, thawed
- 2 tablespoons green chilies, chopped
- 8 ounces fat-free ricotta cheese
- 4 ounces monterey jack cheese, shredded
Directions See How It's Made
- 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, green pepper, and zucchini. Saute 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, and chilies. Cook for 5 minutes.
- Remove from heat; add pasta and cheeses, tossing gently.
- Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
- Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.