Low Sodium Baked Ziti with Meatballs
Indulge in a hearty and flavorful dinner with this Low Sodium Baked Ziti with Meatballs, a lighter twist on a classic comfort food favorite. Perfect for those watching their sodium intake, this recipe combines tender ziti pasta, savory homemade meatballs, and a rich tomato sauce made from no-salt-added ingredients. Infused with aromatic herbs like oregano, basil, and garlic powder, every bite is packed with Italian-inspired goodness. Topped with melty mozzarella and a sprinkle of Parmigiano-Reggiano, this baked dish offers a cheesy, satisfying finish. Ready in just over an hour, this low-sodium baked ziti is perfect for family dinners or meal prep, while keeping your health goals in check without sacrificing flavor. Garnished with fresh parsley for a bright touch, it’s a wholesome dish you'll want to make again and again.
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Recipe Information
Ingredients
- 12 ounces Ziti pasta
- 1 pound Lean ground beef
- 0.5 cup Unsalted Italian breadcrumbs
- 1 unit Large egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Olive oil
- 28 ounces No salt added tomato sauce
- 14.5 ounces No salt added diced tomatoes
- 0.5 cup Grated Parmigiano-Reggiano cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, oregano, basil, and crushed red pepper flakes. Mix until thoroughly combined.
Shape the meat mixture into small meatballs, about 1 inch in diameter.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add the tomato sauce and diced tomatoes. Stir together and bring to a simmer. Return the meatballs to the skillet, cover, and let simmer for 10 minutes to allow flavors to meld.
In a large baking dish, combine cooked ziti pasta and the meatball-tomato sauce mixture. Mix gently to ensure the pasta is well coated.
Sprinkle grated Parmigiano-Reggiano over the top, followed by the shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the baked ziti from the oven and let it cool for a few minutes.
Before serving, garnish with fresh chopped parsley. Enjoy your delicious low sodium baked ziti with meatballs!
Nutrition Facts
Calories |
3612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 66.7 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2492 mg | 192% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 3622 mg | 77% | |
*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.
