Better-For-You Three Cheese Baked Ziti

I left out the Italian turkey sausage but the original recipe also calls for 4 oz. of it. I am just not a fan. So this easily became a meatless main dish. If you would like to add it the recipe calls for it to be browned along with the onions.

Made 1/30/2015.

I actually really enjoyed this casserole. Not only is it quick to prepare, it made very little dishes to wash. I boiled my pasta, sauteed my onions, garlic, and zucchini, and combined all the rest of the ingredients in the same pot. Like I mentioned before I left out the turkey sausage and it tasted wonderful with just veggies in it. The low-fat ricotta made the sauce very creamy. I will definitely make again and I may add a few other veggies like whole tomatoes and mushrooms.

To Try: Chili Beef and Pasta Bake

From Weight Watchers: What to Cook Now

Chili Beef and Pasta Bake

3 cups whole wheat penne
1 lb. ground lean beef (7 percent fat or less)
1 large onion, chopped
2 garlic cloves, mined
1 (28 oz.) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup part-skim ricotta cheese
1 cup shredded reduced-fat Monterey Jack cheese

1.  Preheat oven to 350 degrees.  Spray 9x13 inch baking dish with nonstick spray.

2.  Cook penne according to package directions omitting salt, if desired.  Drain and transfer to large bowl.

3.  Meanwhile, cook beef, onion, and garlic in large nonstick skillet over medium heat, breaking up beef with wooden spoon, until beef is browned, about 8 minutes.  Stir in tomatoes, chili powder, cumin, salt, and pepper; simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.

4.  Stir beef mixture, ricotta, and 1/2 cup Monterey Jack into penne; transfer to baking dish.  Sprinkle with remaining 1/2 cup Monterey Jack.  Bake until heated through and lightly browned, about 25 minutes.