Title: Broccoli and Ziti Casserole
Categories: Blank
Yield: 1 Servings
| 1/4 | c | Olive oil |
| 2 | | Cloves garlic, minced |
| 2 | lb | Fresh broccoli, cooked, chopped |
| 4 | c | Italian tomato sauce |
| 1 | lb | Ziti, cooked according to package |
| 1/2 | c | Parmesan cheese |
| 1/4 | lb | Mozzarella cheese, grated (optional) |
| 2 | lb | (16 oz.) low fat Ricotta cheese |
| 1/2 | c | Seasoned bread crumbs |
| 2 | tb | Toasted wheat germ (optional) |
Heat olive oil in skillet. Saute garlic until softened, not brown. Stir
broccoli into garlic oil; set aside. In casserole (9x13), layer half tomato
sauce, half the ziti, half Parmesan cheese* and all Mozzarella*, all
broccoli, all Ricotta. (*Have cheeses mixed together.) Then layer remaining
ziti. Add sauce, crumbs, wheat germ and remaining Parmesan. Cover and bake
at 350 degrees for 35 minutes (10 minutes longer if dish has been
refrigerated before cooking). Uncover during the last 15 minutes of
cooking. Sauce should be bubbling and top lightly brown. By Gerald Edgerton
on May 18, 1996