Serves 4-6
1 lb ziti pasta
1 bag (12 oz) broccoli florets
1 jar marinara sauce
1 cup skim ricotta cheese
4 oz part-skim mozzarella cheese, diced
1/3 cup chopped parsley
¼ cup grated Parmesan cheese
Cook pasta in large pot in salted water as per the package directs, adding broccoli 4 minutes before pasta is done.
Mix marinara sauce and about half of the ricotta in a large saucepan. Cook over medium to low heat until hot.
Drain pasta and broccoli, return to pot.
Add sauce mixture, toss to mix and coat. Immediately add mozzarella and about half the parsley and Parmesan. Stir until mozzarella melts.
Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with dollops of remaining ricotta.