Baked Ziti

Rate this

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

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


  • 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


  • 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

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.