Broccoli and Ziti Casserole
1/4 C. olive oil
1 clove garlic, minced
1 1/2 lbs. fresh broccoli (about 4 c. cooked)
2 C. Italian tomato sauce
1/2 lb. ziti, cooked according to pkg. directions
1/4 C. Parmesan cheese
1 lb. low-fat ricotta cheese
1/4 C. seasoned bread crumbs
2 T. toasted wheat germ
Heat the olive oil in skillet; saut� the garlic until softened but not brown.
Stir the broccoli into the garlic oil and set it aside.
In a large, oblong, oven-to-table dish, layer half the tomato sauce, half the cooked ziti, half the Parmesan cheese, all the broccoli, all the ricotta, the remaining ziti, the remaining sauce, crumbs, wheat germ, and the remaining Parmesan cheese.
Cover and bake for 35 minutes in a preheated 350�F. oven (10 minutes longer if dish has been refrigerated before cooking). Uncover during last 15 minutes of cooking. Sauce should be bubbly and the top lightly browned.
Serves 6.
