Sunday, March 22, 2009

Baked Ziti

I tried this last week and loved it. It is easy and very flavorful.

Baked Ziti
Source: The Biggest Loser Family Cookbook
Olive Oil Spray
1 (14 1/2 oz) box fiber-enriched ziti or penne rigate
1 15 oz container fat free ricotta cheese
2 Large egg whites
8 Ounce (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
Main Event Marinara Sauce, or 3 1/2 cups other low-fat, low-sodium, marinara
2 Tablespoon grated reduced-fat Parmesan cheese

Preheat the oven to 450. Lightly mist a 13x9x2 ceramic or glass baking dish with the olive oil spray.

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

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

Spread 1 cup of the marinara sauce on the bottom of the prepared dish. Add half of the pasta in an even layer over the sauce. Top the pasta evenly with another 1 cup sauce. Layer 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.

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.

Cut into 8 pieces or spoon among 8 pieces or spoon among 8 bowls and serve.

Variations: I do not use the crushed red pepper flakes.

Serves: 8
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

Calories: 350
Cholesterol: 20
Fat: 3 g
Calories From Fat: 6
Protein: 22 g
Carbohydrates: 57 g
Sodium: 429 mg
Fiber: 8 g

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