This is modified from recipe #143 of "365 Ways to Cook
Hamburger" by Rick Rodgers, published by HarperCollins.
1/2 pound ziti
1/2 pound Gimme Lean (probably reconstituted TVP
or Harvest Crumbles would also work)
1 small onion, chopped
1 garlic clove, minced
1/2 of a 35 ounce can Italian peeled tomatoes, with juice
1/2 cup tomato sauce
1/2 of a 6 ounce can tomato paste
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon crushed red pepper flakes
1 cup fat free ricotta cheese
3/4 cups shredded fat free mozzarella
1/4 cup grated Parmesan cheese (optional)
1. Preheat oven to 350 F. In a large pot of boilign salted
water, cook ziti until barely tender, about 8 minutes. Drain
well and return to empty pot.
2. In a non-stick skillet, "brown" gimme lean, onion, and
garlic over medium heat, breaking up lumps, for about 5
minutes. Stir in tomatoes with juice, tomato sauce, tomato
paste, oregano, basil, and pepper; break up tomatoes with
a spoon. Bring to simmer.
3. Pour tomatoes over ziti in pot. Add ricotta and stir to mix.
Pour half of ziti mixture into a very lightly oiled 1.5 quart
casserole. Sprinkle on 1/2 of mozzarella. Pour in remaining
ziti and sprinkle remaining mozzarella and optional Parmesan
over top. Bake, uncovered, about 35 minutes, or until
casserole is bubbling and cheese is melted.