Broccoli And Ziti Casserole
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh broccoli||1 1⁄2 Pound, cooked according to the directions (About 4 Cups Cooked)|
|Italian tomato sauce||2 Cup (32 tbs) (From A Jar Or Either Of The Two Tomato Sauces Given In Basics)|
|Ziti||1⁄2 Pound, cooked according to package directions|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Low fat ricotta cheese||1 Pound|
|Seasoned breadcrumbs||1⁄4 Cup (4 tbs)|
|Toasted wheat germ||2 Tablespoon|
Heat the olive oil in a skillet; saute the garlic until softened but not brown.
Stir the broccoli into the garlic oil and set it aside.
In a large oblong casserole, layer half the tomato sauce, half the ziti, half the Parmesan cheese, all the broccoli, all the ricotta, the remaining ziti, the remaining sauce, crumbs, wheat germ, and the remaining Parmesan.
Cover and bake for 35 minutes in a preheated 350° F.
oven (10 minutes longer if the dish has been refrigerated before cooking).
Uncover during the last 15 minutes of cooking.
The sauce should be bubbly and the top lightly browned.