Baked Shrimp Ziti with Ricotta Sauce - Low Glycemic Index
Using ricotta cheese and peas has been a long time Italian favorite and it gives this ziti a special touch, in
addition to being wonderful addition to your low glycemic index recipes.
1 (1 lb.) box of ziti pasta
1/4 C of olive oil
1/2 C of mushrooms, sliced
6 scallions, chopped
1/2 C of frozen baby peas
1 1/2 C Ricotta cheese
1 egg, lightly beaten
1/4 tsp salt
1/4 tsp pepper
1 pinch of nutmeg
1 lb. raw shrimp, peeled and deveined
1/4 C of Parmesan cheese, grated
Set the oven temperature to 350 degrees and preheat.
Cook the pasta according to the directions on the package then drain.
Pour the oil into a skillet placed over medium heat.
Stir in the mushrooms and scallions and sauté for 10 minutes.
Add the frozen peas, and stir until the peas are just defrosted.
Remove from the heat and stir in the cheese and egg until blended in.
Sprinkle in the salt, pepper and nutmeg stirring to blend in.
Spray a casserole dish well with a non stick cooking spray.
Spread the pasta evenly into the dish.
Add the cheese mixture and stir until the pasta is coated well.
Fold in the shrimp and sprinkle the top evenly with the Parmesan cheese.
Bake 20 minutes or until bubbly.
Makes 4 servings
When cooking pasta it is best to under cook.
When mixing pasta with a hot sauce it continues to cook.
Keep a watchful eye on the ziti to ensure it doesn’t over cook and become mushy.
Fresh peas may be used in place of the frozen peas if you wish.
Any type of mushrooms will work in this recipe including baby bells, Italian brown or sliced mushrooms from a
can or jar.
Substitute salad shrimp to save time.