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Broccoli And Ziti Casserole Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh broccoli||1 1⁄2 Pound, cooked according to the directions (About 4 Cups Cooked)|
|Italian tomato sauce||2 Cup (32 tbs) (From A Jar Or Either Of The Two Tomato Sauces Given In Basics)|
|Ziti||1⁄2 Pound, cooked according to package directions|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Low fat ricotta cheese||1 Pound|
|Seasoned breadcrumbs||1⁄4 Cup (4 tbs)|
|Toasted wheat germ||2 Tablespoon|
Serving size: Complete recipe
Calories 2484 Calories from Fat 967
% Daily Value*
Total Fat 111 g170.5%
Saturated Fat 34.5 g172.5%
Trans Fat 0 g
Cholesterol 157.8 mg
Sodium 4019.9 mg167.5%
Total Carbohydrates 282 g94%
Dietary Fiber 50.3 g201.1%
Sugars 52.7 g
Protein 130 g259.2%
Vitamin A 163.7% Vitamin C 1070.8%
Calcium 194.8% Iron 108%
*Based on a 2000 Calorie diet
Stir the broccoli into the garlic oil and set it aside.
In a large oblong casserole, layer half the tomato sauce, half the ziti, half the Parmesan cheese, all the broccoli, all the ricotta, the remaining ziti, the remaining sauce, crumbs, wheat germ, and the remaining Parmesan.
Cover and bake for 35 minutes in a preheated 350° F.
oven (10 minutes longer if the dish has been refrigerated before cooking).
Uncover during the last 15 minutes of cooking.
The sauce should be bubbly and the top lightly browned.