This is modified from recipe #143 of "365 Ways to Cook
Hamburger" by Rick Rodgers, published by HarperCollins.
4 servings
1/2 pound ziti
1/2 pound Gimme Lean (probably reconstituted TVP
or Harvest Crumbles would also work)
1 small onion, chopped
1 garlic clove, minced
1/2 of a 35 ounce can Italian peeled tomatoes, with juice
1/2 cup tomato sauce
1/2 of a 6 ounce can tomato paste
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon crushed red pepper flakes
1 cup fat free ricotta cheese
3/4 cups shredded fat free mozzarella
1/4 cup grated Parmesan cheese (optional)
1. Preheat oven to 350 F. In a large pot of boilign salted
water, cook ziti until barely tender, about 8 minutes. Drain
well and return to empty pot.
2. In a non-stick skillet, "brown" gimme lean, onion, and
garlic over medium heat, breaking up lumps, for about 5
minutes. Stir in tomatoes with juice, tomato sauce, tomato
paste, oregano, basil, and pepper; break up tomatoes with
a spoon. Bring to simmer.
3. Pour tomatoes over ziti in pot. Add ricotta and stir to mix.
Pour half of ziti mixture into a very lightly oiled 1.5 quart
casserole. Sprinkle on 1/2 of mozzarella. Pour in remaining
ziti and sprinkle remaining mozzarella and optional Parmesan
over top. Bake, uncovered, about 35 minutes, or until
casserole is bubbling and cheese is melted.
Enjoy!
Kim Allen
Baltimore, Maryland
KimAllen@xxxxxxx
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