| | Directions | | Cook pasta according to package directions; drain well. Preheat oven to 375° F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside. Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; sauté 10 minutes, stirring often. Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in beans and heat through. Remove pan from heat. Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese. Cover and bake for 30 minutes. Serves 4 |
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| Ingredients | | - |  | 6 ounces uncooked ziti, penne or other pasta |
| - | | 1 tablespoon olive oil |
| - | | 1 1/2 cups onions, chopped |
| - | | 1 clove garlic, minced |
| - | | 1 carrot, finely chopped (large) |
| - | | 1 - 14.5 ounce can tomatoes with no added salt |
| - | | 1 - 8 oz. can tomato sauce |
| - | | 1 cup mushrooms, sliced |
| - | | 1 1/2 rounded teaspoon dried oregano |
| - | | 1 - 15.5 ounce can great northern or other white beans, drained and rinsed (or 1 3/4 cups home-cooked beans) |
| - | | 6 ounces ricotta cheese (part-skim or fat-free) or 8 ounce soft tofu |
| - | | 3 ounces reduced-fat Monterrey Jack or mozzarella cheese, shredded |
| - | | 3 tablespoons grated Parmesan cheese |
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