Low Sodium Baked Ziti
Savor the comforting flavors of Italian cuisine with this Low Sodium Baked Ziti, a heart-healthy twist on a classic favorite. Perfectly al dente ziti pasta is coated in a robust, no-salt-added tomato sauce infused with fragrant garlic, dried basil, oregano, and a touch of red pepper flakes for a gentle kick. Layers of creamy part-skim ricotta, mozzarella, and Parmesan cheeses beautifully melt into a luscious, bubbly topping, while fresh parsley adds a vibrant finish. Designed for those mindful of their sodium intake, this easy-to-make casserole delivers all the cheesy indulgence without sacrificing health-consciousness. Ready in under an hour, this dish makes an ideal family dinner or meal-prep option, proving that wholesome eating can still be irresistibly delicious!
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Recipe Information
Ingredients
- 12 ounces Ziti pasta
- 1 tablespoon Extra virgin olive oil
- 3 cloves Garlic, minced
- 28 ounces Tomato sauce, no salt added
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 1 cup Ricotta cheese, part-skim
- 2 cups Mozzarella cheese, part-skim, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- To taste Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a little olive oil.
Bring a large pot of water to a boil. Cook the ziti pasta according to package instructions but reduce the cooking time by 2 minutes to ensure it is al dente. Drain the pasta and set aside.
In a large saucepan over medium heat, add the olive oil. Saute the minced garlic for about 1 minute until fragrant.
Stir in the no-salt-added tomato sauce, dried basil, dried oregano, and red pepper flakes. Let the sauce simmer gently for about 10 minutes, stirring occasionally.
In a large mixing bowl, combine the ricotta cheese, 1.5 cups of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix in the chopped parsley and add black pepper to taste.
Add the cooked ziti pasta to the sauce and mix well to coat the pasta thoroughly.
Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta cheese mixture evenly over the pasta.
Top with the remaining pasta mixture. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
Cover the baking dish with aluminum foil (making sure it doesn't touch the cheese) and bake for 20 minutes.
Remove the foil and bake an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
Remove from the oven and let it sit for about 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 314.8 g | 114% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 44.9 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3029 mg | 233% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3424 mg | 73% | |
*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.
