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Ingredientes
- 4 c. Rotini pasta [=12 ounce]
- 1 tsp Vegetable oil
- 2 x Zucchini, cubed
- 1 x Onion, minced
- 1/2 x Sweet red/green pepper, dice
- 4 c. Mushrooms, sliced
- 1 1/2 c. Cooked ham, diced
- 1 tsp Dry oregano
- 1/4 tsp Pepper
- 12 ounce Jar spaghetti sauce [375g]
- 15 ounce Tub ricotta cheese [475g]
- 2 c. Mozzarella, part-skim, shredded
Direcciones
- A recipe for left-over Easter Ham.
- In pot of boiling salted water, cook rotini till tender but hard, about 6 min. Drain in colander; set aside.
- Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 min or possibly till tender, tossing often.
- Add in spaghetti sauce; cook, stirring occasionally, for 5 min. Stir in pasta. Spread ricotta proportionately over top; sprinkle with mozzarella. Broil for 5 min or possibly till golden.
- Menu suggestion: Quick Skillet Lasagna Crusty Whole Wheat Baguette Tossed Greens Fresh Fruit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 6 servings | |
| Calories 970 | |
| Calories from Fat 216 | 22% |
| Total Fat 24.35g | 30% |
| Saturated Fat 11.53g | 46% |
| Trans Fat 0.02g | |
| Cholesterol 102mg | 34% |
| Sodium 1275mg | 53% |
| Potassium 1136mg | 32% |
| Total Carbs 134.97g | 36% |
| Dietary Fiber 8.0g | 27% |
| Sugars 12.34g | 8% |
| Protein 50.55g | 81% |
