Ingredients

1 pound ziti or rigatoni, uncooked
1 teaspoon olive oil
1 large onion, chopped
2 medium zucchini, diced
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes in puree
1/2 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon crushed red-pepper flakes
Salt and pepper to taste
2 egg whites
1 (15-ounces) container part-skim ricotta cheese
2/3 cup low-fat mozzarella cheese, grated
1/3 cup grated Parmesan cheese

Preparation time: 30 minutes
Baking: 45 minutes

Directions

Cook ziti according to package directions. While pasta is cooking, warm the olive oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover pan and cook about 10 minutes. Stir in the crushed tomatoes, oregano, basil and red-pepper flakes. Simmer 5 minutes. Season with salt and pepper to taste.

Have oven heating to 350 degrees. Blend together egg whites and ricotta. In a 3-quart casserole, layer drained ziti, ricotta mixture and tomato sauce. Sprinkle with cheeses. Bake until golden brown, about 45 minutes. Makes 6 servings.

Nutrients per serving: 329 calories, 20.5 g protein, 10.9 g fat, 33.5 mg cholesterol, 608 mg sodium - 29 percent calories from fat.