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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Age is not important unless you're a cheese."
-Helen Hayes, Actress

The refrigerator light goes on...

You can still use full-fat cheeses in a recipe and eat healthy. Choose the cheeses carefully and purchase the richest and highest quality you can.

Tomato Sauces

I look for good quality bottled tomato sauces that have as little fat and calories as possible.  The Newman’s Own is good and widely available, but there are so many lovely sauces that it is merely a matter of checking the nutrition information.  Do look carefully because many sauces have added sugar and, while this can add calories, it can be very important if you are diabetic.  

Finding one that is lower in sodium may take some experimentation, however.  Because bottled tomato sauces are a matter of personal tastes, it may take a few tries for you to find one that is low in sodium but has a bright tomato flavor.  

Baked Ziti

Servings = 6 | Serving size =2 and 2/3 ounces pasta

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are great! They can be divided and placed in ziplock bags and frozen.

Use whole wheat pasta for an even healthier dish. Whole grains are great for you and whole wheat pasta is an easy way to eat more in your diet.

If you wish, you can make your own tomato sauce for this recipe.

1 medium	yellow bell pepper
1 medium	red bell pepper
1/2 lb	crimini mushrooms (halved)
1 cup	small shallots (peeled)
1 lb	ziti
5 quarts	water
3 cups	tomato sauce
1 Tbsp	fresh rosemary leaves
1 Tbsp	fresh thyme leaves
1 ounce	Parmigiano-Reggiano (grated)
	pepper to taste
3 ounces	fontina cheese (shredded)

Preheat the oven to 375°F.

Peel and seed the peppers; then cut into 1 inch squares. Place the mushrooms, shallots and peppers in a roasting pan and spray lightly with olive oil.

Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 – 20 minutes).

While the vegetables are roasting, bring 5 quarts of water to a boil and add the ziti. Cook until slightly underdone (about 12 – 15 minutes). Drain.

Prepare a 12” oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works as well).

Place the tomato sauce, rosemary leaves, thyme, parmesan, and pepper in a glass or stainless steel bowl. Stir well and add the ziti. Toss the pasta to coat well.

Add the vegetables and gently fold together until well blended. Pour the ingredients into the prepared oblong pan.

Sprinkle the grated fontina cheese over the top.

Bake at 375°F for 15 - 20 minutes until the top is slightly browned.