- Bring a large pot of water to a boil. Add 2 cups uncooked whole-grain ziti shells. Cook for 8 minutes or until al dente; drain and rinse.
- Preheat oven to 400 degrees. In a large skillet heat 1 tablespoon canola oil. Add 2 cups thinly sliced fresh mushrooms; cook for 2 minutes or until brown. Add in 3 cups zucchini wedges and 1 teaspoon no-salt Italian seasoning. Sauté for 1 minute; remove from heat.
- In a medium bowl stir together 2 cups no-salt-added tomato sauce, 3 tablespoons tomato paste and 2 teaspoons oregano. Reserve ½ cup sauce for the top. Stir drained ziti and ½ cup reduced-fat ricotta cheese into the larger amount of sauce.
- Coat a 8×8-inch baking dish with vegetable cooking spray. Spoon in half the ziti-tomato mixture. Top with the vegetable mixture. Layer again with the remaining ziti-tomato mixture. Top with ½ cup tomato sauce evenly spread over the top. Sprinkle the top with 3 tablespoons reduced-fat grated parmesan cheese. Bake in oven for 20 minutes or until hot. Remove and let sit for 15 minutes before serving.
Makes 4 servings.