Ingredients
-
4 ounces ziti pasta, uncooked
-
nonstick cooking spray
-
2 garlic cloves, minced
-
2 medium carrots, finely chopped
-
1 green pepper, chopped
-
1 medium zucchini, chopped
-
1 (16 ounce) can diced tomatoes, undrained
-
1 (8 ounce) can tomato sauce
-
1 teaspoon oregano
-
1 (16 ounce) can black beans, rinsed and drained
-
1 (10 ounce) package frozen corn, thawed
-
2 tablespoons green chilies, chopped
-
4 ounces monterey jack cheese, shredded
-
2 medium onions, chopped
-
8 ounces fat-free ricotta cheese
Instructions
- Cook ziti according to package directions without salt; drain well.
- Preheat oven to 375°F.
- Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
- Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
- Stir in beans, corn, and chilies. Cook for 5 minutes.
- Remove from heat; add pasta and cheeses, tossing gently.
- Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
- Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.