Since my husband is Catholic, he tries not to eat meat on Fridays during Lent. Since neither of us eat fish, this makes Friday meals a bit hard. Here is a recipe for baked ziti I came up with adding as many vegetables as he will tolerate. If I wasn't making this during Lent I would add a pound of ground turkey breast to the recipe.

Vegetable Baked Ziti

Your Recipe

6 PointsPlus Value (Weight Watchers)

Prep time: 20 min

Cook time: 30 min

Serves: 8

1 pound(s) cooked whole wheat ziti

1 cup(s) uncooked zucchini, chopped

1 clove(s) (medium) garlic clove, minced

1 pound(s) fresh baby spinach

3 tsp olive oil

1 cup(s) Carrots, pureed or grated

29 oz canned diced tomatoes, 2 cans

24 oz canned tomato sauce

2 cup(s) fat-free ricotta cheese

10 oz shredded fat free mozzarella

1 oz parmesan cheese

1 tsp dried oregano

1 tsp ground basil

Cook pasta. While pasta is cooking saute zucchini and garlic in oil. Add spinach and carrots when zucchini is looking basically cooked. Add tomatoes and tomato sauce and herbs and parmesan cheese. Turn to low. After pasta is drained, combine in pan with ricotta. Mix. Then stir in sauce. Pour into 13 by 9 inch pan. Sprinkle mozzarella on top. Bake at 400 for 30 minutes.

Enjoy!!