Baked Ziti

• 3/4 lb. ziti or rotelle pasta
• 1 (10 oz.) pkg. frozen broccoli flowerets
• 1 (10 oz.) pkg. frozen cauliflowerets
• 1 (15 oz.) container nonfat Ricotta cheese
• 1 c. shredded part-skim milk Mozzarella
• 3/4 tsp. dried leaf oregano
• 6 drops liquid red pepper seasoning
• 1 (15 oz.) reduced-fat spaghetti sauce

1. Cook pasta in pot of boiling water for 6 minutes; add broccoli and cauliflower.
2. Cook 2 minutes; drain.
3. Blend Ricotta, Mozzarella, oregano and red pepper seasoning in bowl.
4. Toss pasta and 1 cup sauce in pot.
5. Spoon half of pasta into a 13 x 9 x 2-inch casserole or individual casseroles.
6. Spoon 2/3 cheese mixture over top.
7. Add remaining pasta.
8. Spoon on remaining sauce and top with cheese mixture.
9. Bake, covered, in preheated 450u0b0 oven for 25 minutes until heated.
10. Serve with grated Parmesan.

pasta, frozen broccoli flowerets, frozen cauliflowerets, ricotta cheese, milk, dried leaf oregano, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=806101 (may not work)