1 Lb Ziti, uncooked 1 1/2 Tsp Oregano
25 Ounce Spaghetti Sauce 1/2 Tsp Garlic Powder
15 Ounce Low Fat Ricotta 1/2 Tsp Salt
8 Ounce Low Fat Mozzarella 1/4 Cup Sun Dried Tomato Pesto
1 Tbl Parsley 1/2 Tsp Black Pepper
1 Large Egg 1/4 Cup Parmesan
Heat oven to 375F. Cook pasta for 9 minutes; drain. Return to the pan and cool slightly. Add 1/2 of the spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt, pesto and pepper. Mix well - I like to put on a glove an mix by hand. In and ungreased 13 x 9 x 2-inch baking dish, spoon pasta mixture; top with remaining sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly.
Per Serving: 484 Cal (32% from Fat, 21% from Protein, 46% from Carb); 25 g Protein; 17 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat; 56 g Carb; 3 g Fiber; 1 g Sugar; 478 mg Calcium; 4 mg Iron; 878 mg Sodium