Photo of Individual Baked Zitis by WW

Individual Baked Zitis

SmartPoints® value per serving
Total Time
50 min
15 min
35 min
To freeze extra zitis, cool them, wrap them first in freezer wrap and then foil. They'll keep up to 3 months and can be reheated in the microwave.


uncooked whole wheat ziti

16 oz

grated Parmesan cheese

¼ cup(s), divided (Parmigiano-Reggianosuggested)

shredded part-skim mozzarella cheese

1½ cup(s), divided

part-skim ricotta cheese

½ cup(s)

canned crushed tomatoes

2½ cup(s)


1 Tbsp, chopped (plus extra for garnish)

garlic clove(s)

1 clove(s), medium, minced

Italian seasoning

½ tsp

crushed red pepper flakes

½ tsp, or to taste

kosher salt

½ tsp

black pepper

¼ tsp

egg white(s)

1 large


1 Tbsp


  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions until barely tender; drain and pat dry.
  3. Meanwhile, generously spray 12 extra-large (6-ounce) muffin cups or 6-ounce ramekins with nonstick spray. Sprinkle ½ teaspoon Parmesan in bottom of each and tilt ramekins or muffin pan to cover bottoms evenly.
  4. Transfer warm pasta to large bowl; immediately stir in ¾ cup mozzarella and the ricotta. Add tomatoes, tomato paste, basil, garlic, Italian seasoning,red pepper flakes, salt, and black pepper.
  5. Combine egg white and water in small bowl; whisk until smooth. Add egg mixture to pasta; stir to combine.
  6. Divide pasta mixture evenly among prepared muffin cups and press down lightly with spoon to pack; sprinkle each cup with 1 tablespoon remaining mozzarella. Bake, uncovered, until mozzarella is melted and noodles begin to brown at edges, 12−15 minutes. Remove from oven and let cool for a few minutes; sprinkle remaining 2 tablespoons Parmesan over tops. Remove zitis from muffin pan; garnish with basil.
  7. Serving size: 1 baked ziti

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