Low Fat Baked Ziti
Transform your classic pasta night with this irresistibly creamy and wholesome *Low Fat Baked Ziti*! Made with hearty whole wheat ziti and layered with a rich blend of low-fat ricotta, part-skim mozzarella, and reduced-fat Parmesan cheeses, this dish offers all the comforting flavors you crave—with a healthy twist. A zesty tomato sauce infused with garlic, Italian seasoning, and a hint of red pepper flakes brings a robust, savory depth, while fresh basil adds a final burst of brightness. Perfectly baked to bubbly, golden perfection, this easy-to-make casserole is ready in just an hour, making it an ideal option for busy weeknights or meal prepping. Whether you're cutting calories or simply seeking a lighter alternative, this recipe proves that decadent Italian flavors can still be guilt-free!
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Recipe Information
Ingredients
- 12 ounces Whole wheat ziti
- 1 tablespoon Olive oil
- 3 pieces Garlic cloves, minced
- 1 cup Low-fat ricotta cheese
- 1.5 cups Part-skim mozzarella cheese, shredded
- 0.5 cup Reduced-fat Parmesan cheese, grated
- 28 ounces Crushed tomatoes, canned
- 8 ounces Tomato sauce
- 1 tablespoon Italian seasoning
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the whole wheat ziti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes to develop flavors.
In a large bowl, combine the cooked ziti with the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese.
Add half of the tomato sauce to the pasta mixture and mix well to combine.
Spread half of the remaining tomato sauce on the bottom of a 9x13-inch baking dish.
Transfer the pasta mixture to the baking dish, spreading it evenly.
Pour the remaining tomato sauce over the top of the pasta and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped basil before serving.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 5787 mg | 252% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 51.3 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3649 mg | 281% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3308 mg | 70% | |
*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.
