Heart-Healthy Baked Ziti
Delight your taste buds with this "Heart-Healthy Baked Ziti," a wholesome twist on the classic comfort food. Featuring nutrient-rich whole grain ziti, vibrant veggies like zucchini, red bell pepper, and baby spinach, and a flavorful low-sodium tomato sauce, this dish is a nourishing option the entire family will love. Creamy part-skim ricotta, gooey reduced-fat mozzarella, and a sprinkle of parmesan provide just the right amount of indulgence without compromising your health goals. This baked ziti recipe blends simple, heart-friendly ingredients with bold Italian seasonings like oregano and basil, all baked to golden, bubbly perfection. Ready in under an hour and packed with fiber and lean protein, it’s the perfect lighter casserole for any weeknight dinner or meal prep. Serve it with a crisp side salad for a complete, satisfying meal!
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Recipe Information
Ingredients
- 12 ounces whole grain ziti
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 4 cups baby spinach
- 28 ounces canned crushed tomatoes (low sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 cup part-skim ricotta cheese
- 1.5 cups reduced-fat mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole grain ziti according to the package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced red bell pepper and zucchini, cooking until they start to soften, approximately 4-5 minutes.
Add the baby spinach and cook until wilted, stirring frequently, about 2 minutes.
Stir in the canned crushed tomatoes, oregano, basil, and red pepper flakes. Season with salt and black pepper. Simmer for 10 minutes.
In a large mixing bowl, combine the cooked ziti with the tomato vegetable sauce.
In a baking dish (9x13 inch), spread half of the ziti mixture. Top with spoonfuls of ricotta cheese.
Add the remaining ziti mixture over the ricotta. Sprinkle the mozzarella cheese evenly on top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and sprinkle the parmesan cheese over the top. Bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it set for 5-10 minutes before serving.
Garnish with fresh basil before serving.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 57.9 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2903 mg | 223% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4640 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
