Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325. Spray 9"x13" baking dish with nonstick vegetable spray. In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of noodles and top with half of cheese mixture. Repeat and pour remaining sauce over top. Carefully pour water around edges and sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour and 15 minutes. Let rest 10-15 minutes before serving.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 107 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 185.3mg||57 %|
|Sodium 256.1mg||9 %|
|Potassium 290.7mg||8 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.9g|
|Protein 20g||29 %|
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Calories per serving: 296
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