Serving Size: 1/8th
Calories: 331.9 per serving
16oz whole wheat pasta [I used penne because I couldnt find whole wheat ziti]
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
1 tsp oregano
2 tbsp basil
salt & fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups part skim mozzarella
Spray olive oil
Preheat oven to 375.
Spray a 9x13-inch baking pan with oil spray.
Cook pasta according to instructions until al dente.
Drain & return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic.
Add salt/pepper & chopped tomatoes.
Season with basil & oregano.
Add sauce to the pasta and combine.
Add half of the mozzarella, Parmesan, & ricotta. Mix well.
Transfer to the baking pan & spread evenly.
Top with the remaining mozzarella.
Bake for 30 minutes.