Tomato Risotto Casserole

1 jar (28 oz.) pasta sauce
1 can (14 oz.) vegetable broth
2 cups sliced zucchini
1 cup arborio rice
1 can (4 oz.) sliced mushrooms, drained
2 cups (8 oz.) shredded mozzarella cheese

1. Preheat oven to 350° F. Spray 3 quart casserole with nonstick
cooking
spray.

2. Combine spaghetti sauce, broth, zucchini, rice and mushrooms in
prepared dish.

3. Bake, covered, 30 minutes. Remove from oven and stir casserole.
Cover and bake 15 to 20 minutes more, or until rice is tender.

Remove from oven; sprinkle evenly with cheese. Bake, uncovered,
5 minutes or until cheese is melted.

Yield: 6 servings.

Nutrition Information:
Calories 350, Total Fat 9 g, Cholesterol 27 mg, Carbohydrate 51 g,
Fiber 1 g, Protein 15 g, Sodium 977 mg.

Diabetic Exchanges: 2-1/2 Starch, 2 Vegetable, 1/2 Fat.




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