This lightened up Baked Ziti recipe is a healthier twist on a classic comfort food recipe.

This Baked Ziti recipe makes a huge amount!

My family of four (two adults, two young children) get 2 meals plus leftovers for lunch out of it…

Sometimes I split the ziti up in two smaller dishes and cook the 2nd dish a few days later for another meal.

Other times I cook the whole thing and pop the leftovers in the freezer to be reheated in the microwave at a later date.

Baked Ziti Recipe (lightened up)

This lightened up Baked Ziti is a healthier twist on a classic comfort food recipe.

Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add onions and garlic and sauté 3 minutes.
Add the italian blend seasoning and keep sautéing about 2 more minutes.
Add crushed tomatoes and mushrooms and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Mix cooked pasta and sauce, combine well, set aside.
Combine egg, ricotta, parmesan cheese and mix well.
Spread half tomato pasta mixture into bottom of a 4-quart casserole dish, top with half of ricotta egg mixture, sprinkle half of mozzerella on top.
Spread remaining pasta and sauce mixture on top and sprinkle remaining mozerella on top.
Bake until cheese is golden and bubbly, about 30 minutes.

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