Individual Baked Zitis
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
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)
Canned tomato paste
1 tbsp(s)
Fresh basil
1 tbsp(s), chopped (plus extra for garnish)
Garlic
1 clove(s), large, minced
Italian seasoning
½ tsp(s)
Crushed red pepper flakes
½ tsp(s), or to taste
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Egg whites
1 serving(s), large
Water
1 tbsp(s)
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.