Monday, January 9, 2012

Baked Ziti

What's an easy crowd pleaser? Baked ziti. Keep in mind that the cheese filling is what I use for lasagna as well - so this is a pretty versatile cheese mix. By using reduced/no fat cheese you don't lose any flavor and you can trim things a fair amount. This version makes 12 servings for 8 points plus a serving:

1 lb ziti: boiled to al dente and drained
2 lb container fat-free ricotta
1 1/2 cups shredded reduced fat parmesan
1 cup shredded fat-free mozarella
2 eggs
Italian seasoning to taste (I used about 3 Tbsp)
jar of marinara style sauce

Boil pasta until almost cooked through (al dente) and drain.

In a large bowl, mix the ricotta, parmesan and mozarella. Add eggs and Italian seasoning and mix thoroughly.

In a 13x9 pan, spray some cooking spray and pour just enough sauce to cover the bottom. Pour pasta over the sauce, cover the pasta with the cheese mix and top off with the rest of the marinara.

Cook for about 40 minutes at 375*F.


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