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Ingredients

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Directions

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  • Preheat oven to 400 degree F. Combine the 2 tablespoons olive oil and garlic. Brush both sides of bread slices with olive oil mixture. Place on a baking sheet and bake for 4 minutes. Turn and bake for 4 to 5 minutes more or until toasted. Set aside.

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  • In a 10-inch skillet bring water and spaghetti sauce to boiling; stir in macaroni (see photo, above right). Return to boiling; reduce heat. Cover and simmer 12 minutes, stirring pasta occasionally.

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  • Meanwhile, place vegetables in a colander; run cool water over the vegetables to thaw. Press with rubber spatula to remove excess liquid. Transfer vegetables to a large bowl. Add the 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss mixture gently to coat. Set aside.

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  • In a small bowl stir together ricotta cheese, milk, dried oregano, and 1/4 teaspoon pepper. Stir in the 1/2 cup mozzarella cheese and the Parmesan cheese.

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  • Spoon cheese mixture into center of skillet over pasta mixture, spreading slightly to make a 4- or 5-inch circle. Spoon vegetables evenly around edge of skillet over pasta mixture (do not cover cheese in center). Simmer, covered, 10 minutes or until vegetables are crisp-tender.

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  • Just before serving, sprinkle the 1/4 cup mozzarella over vegetables and cheese mixture, and arrange bread slices on top of cheese mixture. If desired, garnish with fresh oregano sprigs. Makes 6 servings.

Nutrition Facts

483 calories; 17 g total fat; 6 g saturated fat; 22 mg cholesterol; 845 mg sodium. 65 g carbohydrates; 5 g fiber; 18 g protein; 247 RE vitamin a; 21 mg vitamin c; 283 mg calcium; 3 mg iron;

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