Instructions: Cook pasta according to package directions; drain well. Preheat oven to 375 degrees F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside. Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; saute 10 minutes, stirring often. Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in beans and heat through. Remove pan from heat. Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese. Cover and bake for 30 minutes.

Serves 4, with 475 calories and 13 grams fat per serving (with fat-free ricotta, 9 grams fat and 437 calories per serving).

Preparation Time: 10-12 minutes

Cooking Time: 1 hour

NOTES : This baked ziti makes a nutritionally-balanced meal in itself.

Those with heartier appetites might add some whole-grain bread and a tossed salad or fruit.

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