I made Tony and me baked ziti for dinner Saturday night. The recipe is for a full lasagna pan so I cut the recipe in half. It went from 12 servings to 6. Since I made it in a 9x9 pan I just made it 4 servings. Points value went from 7 to 11 for a larger serving. Now I do have to say for as long as I count weight watcher points I will not make this meal again. It was not satisfying at all even with the larger serving size. It was good but just not filling. I can have a nice plate of angel hair pasta for 6 points and be satisfied.
Baked Ziti
Course: main meals
PointsPlus™ Value: 7
Servings: 12
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy
Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce.*
Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions
Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.
Cook pasta according to package directions; rinse with cool water and drain.
While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.
To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Baked Ziti
Course: main meals
PointsPlus™ Value: 7
Servings: 12
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy
Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce.*
Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions
Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.
Cook pasta according to package directions; rinse with cool water and drain.
While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.
To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Notes
*Could affect PointsPlus value.
**If you don’t have a store-bought sauce on hand, you can use fire-roasted diced tomatoes instead (could affect PointsPlus value).
*** To watch a video of this technique, click here.
*Could affect PointsPlus value.
**If you don’t have a store-bought sauce on hand, you can use fire-roasted diced tomatoes instead (could affect PointsPlus value).
*** To watch a video of this technique, click here.
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