* Exported from MasterCook *

                       Baked Ziti Goes Southwest

Recipe By     : The Meatless Gourmet: Easy Lowfat Favorites by Hinman
Serving Size  : 6     Preparation Time :0:00
Categories    : Pasta 5 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  ziti pasta -- uncooked
  8             ounces  tomato sauce -- salt free or regular
  8             ounces  salsa -- hot or mild
     3/4           cup  fat-free ricotta cheese
  1                cup  fat-free mozzarella cheese
  11            ounces  canned corn -- drained
  4             ounces  green chili peppers -- drained, chopped
  1           teaspoon  dried oregano
     1/8      teaspoon  pepper
  2        tablespoons  fat-free parmesan cheese -- grated

Cook pasta according to package directions, using the shorter amount of cooking time 
given. Drain. 
Preheat oven to 375ºF.
Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray.
Combine tomato sauce and salsa in a small bowl.
In a large bowl, combine the ricotta cheese with half of the mozzarella cheese. 
Stir in half the sauce, along with the corn, chilies, oregano, and pepper.
Add the cooked ziti and mix well.
Spoon into prepared casserole. Spread remaining sauce over top of casserole, then 
sprinkle with remaining mozzarella cheese and then Parmesan cheese. 
Cover and bake 20 minutes.
Uncover and continue to bake 15 more minutes.

Description:
  "5 Points Per Serving"
Source:
  "Shared by: Kathleen"

                                    - - - - - - - - - - - - - - - - - - - 

Per serving: 257 Calories (kcal); 1g Total Fat; (3% calories from fat); 18g Protein; 
46g Carbohydrate; 10mg Cholesterol; 734mg Sodium
Food Exchanges: 2 1/2 Grain Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates

NOTES : I've been planning to make this for two weeks and finally got around to it 
today and we enjoyed it. The fat free cheese did not taste too plasticy. I think 
that next time I will add a cup of black or pinto beans and then add more salsa 
to keep the same consistency as the original. Kathleen 

Quick tip: This entire casserole can be prepared a day ahead and baked when needed. 
You will need to remove it from the refrigerator about an hour before baking and add 
about 20 minutes to the (covered) baking time.