I’ve had a craving for baked ziti recently, but I have no idea why. It’s not something I eat often, but I just couldn’t kick the craving for ricotta. When Alex and I got home from work on Friday, I really wanted to make some but I also wanted to keep it super simple, knowing we’d need to eat quickly if we wanted to make Halloween costumes before going out. (We didn’t decide on our costumes until Friday night… which led to a lot of paper bags and tape to construct our costumes, but we finished up just in time for the festivities.)
I whipped up a baked ziti recipe that is super easy, but still delicious. I know, I know, baked ziti isn’t exactly healthy, but if you use whole wheat noodles and part skim ricotta, I promise it’s not so bad!
- 8 oz whole wheat ziti noodles
- 24 oz jar of marinara sauce
- 15 oz part-skim ricotta cheese
- 8 oz shredded part-skim mozarella
- 2 oz parmesan cheese
- Preheat the oven to 375.
- Bring a large pot of water to a boil and add the ziti. Cook according to package directions.
- In a large bowl. Mix the ricotta and marinara sauce.
- Drain the ziti, saving ⅓ cup pasta water.
- Add the pasta water to the ricotta mixture and stir in the ziti noodles.
- Spread in a lightly greased glass baking dish.
- Top with mozzarella and cover with foil.
- Bake for 20 minutes covered, and another 10 uncovered.
- Before serving, grate the parmesan cheese over each serving.
- Store leftovers in the fridge and simply reheat in the microwave!
It ends up being around 450 calories per serving, which isn’t exactly light but it’s also not so bad for cheesy baked pasta! Plus, you’ll get 27g of protein. You can see all the nutritional info here.
We saved leftovers for Sunday and I was wishing we’d made an even larger batch so I could have more leftovers 😉 While I know pasta has a reputation for being a “bad” food I like to think that there is a place for every food in moderation. Ziti noodles get bonus points for being super easy to eat- no noodle slurping required.