TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Baked Ziti

EmilyEmily
Rate this

servings:
Makes 8 servings
Time:
prep time:
20 minutes
cook time:
30 minutes
total time:
55 minutes

Save this recipe 1
Baked Ziti photo Save this recipe 1
servings:
Makes 8 servings
Time:
prep time:
20 minutes
cook time:
30 minutes
total time:
55 minutes

Ingredients

  • Olive oil spray
  • 1 (14 1/2-ounce) box fiber-enriched ziti or penne rigate
  • 1 (15-ounce) container fat-free ricotta cheese
  • 2 large egg whites
  • 8 ounces (4 cups) finely shredded reduced-fat mozzarella cheese
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • Ground black pepper, to taste
  • Crushed red pepper flakes, to taste
  • 3 1/2 cups low-fat, low-sodium, marinara sauce
  • 2 tablespoons grated reduced-fat Parmesan cheese
Save a shopping List

directions

  • 1

    Preheat the oven to 450 degrees F. Lightly mist a 13“ x 9” x 2" ceramic or glass baking dish with the olive oil spray.

  • 2

    Cook the ziti according to package directions until al dente. Drain.

  • 3

    In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.

  • 4

    Spread 1 cup of the marinara sauce on the bottom of the prepared dish.

  • 5

    Add half of the pasta in an even layer over the sauce.

  • 6

    Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.

  • 7

    Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes.


Recipe Notes

Edit note

Per serving: 350 calories, 22 g protein, 57 g carbohydrates, 6 g fat (3 g saturated), 20 mg cholesterol, 8 g fiber, 429 mg sodium


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.