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baked ziti


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


  • 16 oz Penne Pasta
  • 1 28 oz can crushed tomatoes
  • 1/2 cup chopped mushrooms
  • 1+ cups reduced fat mozzarella cheese, shredded
  • 1 egg
  • 1 cup of ricotta or cottage cheese
  • 1/4 cup of shredded parmesan cheese
  • 2 tsp olive oil
  • 4 garlic cloves, minced
  • 1/4 cup onions, finely chopped
  • 1 1/4 tbs italian blend seasoning
  •  salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Cook pasta according to package directions; drain and set aside.
  3. Meanwhile, heat oil in a medium saucepan over medium heat; add onions and garlic and sauté 3 minutes.
  4. Add the italian blend seasoning and keep sautéing about 2 more minutes.
  5. Add crushed tomatoes and mushrooms and bring mixture to a boil; reduce heat and simmer for 5 minutes.
  6. Mix cooked pasta and sauce, combine well, set aside.
  7. Combine egg, ricotta, parmesan cheese and mix well.
  8. 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.
  9. Spread remaining pasta and sauce mixture on top and sprinkle remaining mozerella on top.
  10. Bake until cheese is golden and bubbly, about 30 minutes.