This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Age is not important unless you're a cheese."
-Helen Hayes, Actress
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.
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.
Servings: 6 | Serving size: 1/6th pan
Cooking Time: 60 Minutes
This recipe can be multiplied by using multiple pans. Leftovers are great! They can be divided and placed in ziplock bags and frozen. If you wish, you can make your own tomato sauce for this recipe.
|1 medium||yellow bell pepper (peeled, seeded and cut into 1 inch squares)|
|1 medium||red bell pepper (peeled, seeded and cut into 1 inch squares)|
|1/2 lb||crimini mushrooms (halved)|
|1 cup||small shallots (peeled)|
|spray olive oil|
|1 lb||whole wheat or gluten-free ziti|
|3 cups||tomato sauce|
|1 Tbsp||fresh rosemary leaves|
|1 Tbsp||fresh thyme leaves|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black 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.
Serving size = 1/6 of casserole, 2.67 ounces of pasta
Servings = 6
Amount Per Serving
|Calories 444||Calories from Fat 76|
|% Daily Value|
|Total Fat 9g||13%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 74g||25%|
|Dietary Fiber 5g||21%|
|Vitamin A 31%||Vitamin C 224%|
|Calcium 22%||Iron 24%|
|Vitamin K 8 mcg||Potassium 89 mg|
|Magnesium 80 mg|