Low Fat Pesto Baked Ziti
Reimagine classic comfort food with a healthy twist in this Low Fat Pesto Baked Ziti! Bursting with fresh basil, creamy low-fat ricotta, and gooey mozzarella, this dish delivers indulgent flavor while staying light. The homemade low-fat pesto, blended with baby spinach, toasted pine nuts, and a hint of lemon, adds a vibrant, aromatic touch, perfectly coating tender ziti pasta. Layered with melty cheeses and baked to golden perfection, this wholesome casserole is easy to prepare and sure to satisfy. Ready in under an hour, it’s an ideal option for weeknight dinners or meal prep—delivering all the cheesy, zesty goodness you love in a healthier, guilt-free package!
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Recipe Information
Ingredients
- 12 oz ziti pasta
- 1 cup low-fat ricotta cheese
- 1.5 cups low-fat mozzarella cheese, shredded
- 0.25 cup grated Parmesan cheese
- 2 cups fresh basil leaves
- 1 cup baby spinach (optional)
- 2 cloves garlic cloves, minced
- 2 tbsp pine nuts, toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 0.5 cup milk (low-fat or skim)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
Prepare the low-fat pesto sauce: In a food processor, combine basil leaves, baby spinach (if using), minced garlic, toasted pine nuts, and lemon juice. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil and milk until the pesto sauce becomes smooth and creamy. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked ziti pasta, low-fat ricotta cheese, and the prepared pesto sauce. Mix until the pasta is evenly coated with the sauce.
Transfer half of the pasta mixture into the prepared baking dish. Spread it out evenly.
Sprinkle 1/2 cup of shredded mozzarella cheese over the first layer of pasta. Add the remaining pasta mixture on top and spread evenly.
Top the dish with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly with golden brown edges.
Let the baked ziti rest for 5-10 minutes before serving. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 26.1 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2434 mg | 187% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1173 mg | 25% | |
*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.
