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1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired
I added 1 clove of garlic, minced
400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.
Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.
Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.
Makes 6 servings
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