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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta in boiling salted water for 1-2 minutes less than the package directions say (so it's still quite firm and little undercooked). | 2. Drain and return to the pan. | 3. Toss with about 2/3 of the can of spaghetti sauce. | 4. Set aside to cool. | 5. Meanwhile, mix together ricotta, cottage cheese, parmesan and pepper. | 6. Stir til smooth. | 7. Set aside. | 8. Next, saute the zucchini, onion, and garlic in the olive oil. | 9. Add oregano, basil, salt and water. | 10. Cook until water has evaporated and zucchini is tender-crisp. | 11. Make sure the onion doesn't burn. | 12. Set aside. | 13. Assemble as follows in a 2 quart casserole dish that you've sprayed with Pam. | 14. First, put in about 1/2 of the cooled pasta, pat down with the back of your spoon. | 15. Then spread out the ricotta cheese mixture. | 16. Next, make a layer with the zucchini mixture. | 17. Again, pat with the back of your spoon so the zucchini nestles into the ricotta. | 18. Sprinkle with about 1/2 of the reduced fat mozzarella. | 19. Then put in the rest of the pasta. | 20. Pour the remaining sauce over the top. | 21. Sprinkle the top with remaining mozzarella. | 22. bake at 350 for about 35 minutes. | 23. Let cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1	package		-	-	-	-
spaghetti sauce	1	can	lowfat	-	-	-	-
part ricotta cheese	1	cup	part-skim	342.24	12.7472	28.2472	19.6168
cottage cheese	1/2	cup	fat free	102.9	3.549	11.675999999999998	4.515
garlic clove	3			-	-	-	-
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
zucchini	2		chopped	40.12	7.3396	2.8556	0.7552
onion	1/2		diced	32.0	7.472	0.88	0.08
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	1/2	teaspoon		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
mozzarella cheese	1	cup	shredded reduced fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.