Sweet Red Pepper Ziti Recipes

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SWEET RED PEPPER ZITI



Sweet Red Pepper Ziti image

Fast, simple, and delicious--great for a busy weeknight! Just add a salad and bread. During the summer I puree fresh basil and freeze it in ice trays, and that's what I use in this sauce. However, you could use 1 teaspoon of dried basil if you have to.

Provided by JeriBinNC

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup sweet red pepper, minced
2 large garlic cloves, minced
1/2 cup finely chopped onion
1/3 cup water
2 chicken bouillon cubes
2 tablespoons chopped fresh basil
2 tablespoons heavy cream or 2 tablespoons half-and-half
8 ounces ziti pasta, cooked and drained

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add red pepper, onion and garlic; saute 5 minutes.
  • Stir in water, bouillon cubes and basil. Bring to a boil, stirring occasionally.
  • Reduce heat and simmer 5 minutes. Stir in cream. Simmer, stirring constantly, 2 minutes.
  • Spoon over ziti and toss. Top with fresh cracked pepper, if desired.

Nutrition Facts : Calories 323.5, Fat 10.8, SaturatedFat 2.9, Cholesterol 10.5, Sodium 379.6, Carbohydrate 48, Fiber 2.9, Sugar 3.8, Protein 8.6

ZESTY ZITI BAKE



Zesty Ziti Bake image

Make and share this Zesty Ziti Bake recipe from Food.com.

Provided by Redsie

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ziti pasta or 1 lb rigatoni pasta
1 teaspoon vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 sweet red peppers or 2 zucchini, diced
1 (28 ounce) can crushed tomatoes in puree
2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 egg whites
1 (15 ounce) container part-skim ricotta cheese
2/3 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese

Steps:

  • Preheat the oven to 325°F.
  • Prepare the pasta according to the package directions. Drain and transfer to a 3-quart casserole dish.
  • Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the zucchini or sweet red pepper, tomatoes, Italian seasoning, red-pepper flakes, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
  • Combine the egg whites and the ricotta in a medium bowl, stir to mix well, and spoon over the pasta. Top with the vegetable mixture and sprinkle with the mozzarella and Parmesan.
  • Bake for 45 minutes, until the top is golden brown.

Nutrition Facts : Calories 551.7, Fat 14, SaturatedFat 7.6, Cholesterol 44.3, Sodium 630.3, Carbohydrate 76.8, Fiber 6.2, Sugar 4.8, Protein 30.8

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