Broccoli, Pea and Prosciutto Pasta Bake - recipe help needed!

I have a confession to make….I made a terrible dinner the other night.  It didn’t taste like feet or anything, it was just kind of lame.

I was in the mood for a baked pasta dish but we’ve been trying to eat healthy. I figured it would be easy to whip up something good and low-fat. Wrong. Somehow in my zeal for low-fat deliciousness, I made a very boring dish. What can I say; sometimes the man of the house gets stuck with a big, steaming bowl of bland for dinner. Big bummer though, I was really hoping this one would work out because I wanted to love it.

Photo via tvtropes.org

Now, dear readers, I need your help because I still want this one to work. Take a look and let me know if you have any ideas on where this might have gone so wrong! The person that can tell me how to renovate it into something healthy, lowfat and satisfying gets a big, gold star.

Broccoli, Pea and Prosciutto Pasta Bake

1 10 oz bag frozen broccoli

¼ c frozen peas

8 oz large pasta shells

3 pieces prosciutto, chopped

1 15 oz container non-fat ricotta cheese

2 egg whites

½ c low-fat Italian cheese mix

½ c low-fat milk

¼ c grated parmesan cheese

1 tsp dried oregano

1 tsp dried basil

½ tsp dried parsley

1. Pre-heat oven to 350 degrees. Start a pot of water to boil and cook the pasta per the package directions.

2. Microwave the broccoli on high for 3 minutes, add the peas and microwave an additional 30 seconds.

3. In a large bowl, mix together the remaining ingredients. Add the broccoli, peas and cooked pasta.

4. Pour the entire mixture into a 2 quart square baking dish and bake covered for 45 minutes.