Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Quick and easy!

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F.
  2. Prepare the pasta according to the package directions. Drain and transfer to a 3-quart casserole dish.
  3. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the zucchini or sweet red pepper, tomatoes, Italian seasoning, red-pepper flakes, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
  4. Combine the egg whites and the ricotta in a medium bowl, stir to mix well, and spoon over the pasta. Top with the vegetable mixture and sprinkle with the mozzarella and Parmesan.
  5. Bake for 45 minutes, until the top is golden brown.

Reviews

(1)
Most Helpful

This recipe was nice. It was like a lasagna as a side-dish. I halved the recipe, used whole-wheat rotelle and a green bell pepper because that's what I had. I think next time I will use the red pepper or some shredded zucchini instead though, and either less noodles or more tomatoes. All in all this was quick and very tasty.

Tee Lee March 12, 2007

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