- 1 TB Olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1x 28 oz can diced tomatoes
- 1/2 lb ground extra lean beef
- 1/4 lb ground lean pork
- 1/4 c grated parmesan cheese
- 1 cup chopped flat leaf parsley
- 1/2 c plain dried bread crumbs
- 2 egg whites
- 1 tb chopped fresh basil (or 1 tsp dried)
- 1 tsp chopped fresh oregano (or 1/2 tsp dried)
- 1 tsp chopped fresh thyme (or 1/4 tsp dried)
- 1/4 tsp salt
- freshly ground pepper to taste
- 4 cups ziti
- 1/4 cup shredded park skim mozzarella cheese
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic, cook, stirring frequently until softened, about 5 minutes. Drain the tomatoes, reserving the liquid in a separate bowl. Add the tomatoes to the pot, reduce the heat and cook, stirring occasionally, until bubbly, about 5 min.
In a large bowl, combine the beef, pork, parmesan, 1/2c of the parsley, the bread crumbs, the egg whites, basil, oregano, thyme, salt and pepper. Form into 40 walnut-sized meatballs and drop gently into the bubbling sauce. Simmer, without stirring, until the meatballs are firm, about 15 min. Sitr in the remainng half cup of parsley and cook, stirring occasionally and adding the reserved tomato liquid a bit at a time, until the meatballs are tender and the sauce has thickened, about 20 minutes.
Preheat the oven to 400 degrees. Spray a 9x13" baking dish with nonstick spray.
Meanwhile, cook the ziti according to package directions. Drain and toss in a large bowl with the sauce and meatballs. Transfer the mixture to the baking dish. Sprinkle with the mozarella cheese. Cover with foil and bake until heated through, 15-20 minutes. Uncover and bake a bit more until golden, 5-10min.
Makes 8 servings, 1 cup ziti and 5 meatballs, 6 points each (302 calories, 6 g fat, 3g fiber)
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