Low Fat Pesto Baked Ziti Recipes

LOW FAT BAKED ZITI WITH SPINACH

Low Fat Baked Ziti with Spinach image

This recipe comes from SkinnyTaste- one of my new favorite websites. I didn't have ziti-so I used penne pasta. I also didn't have frozen spinach, but I had fresh and it turned out great. For a low fat pasta, this is still rich and satisfying. Nutrition: 331 calories a serving, 7 grams of fat.

Provided by Kelli Thomas

Categories Pasta

Time 50m

Number Of Ingredients 11

Ingredients

1 lb high fiber ziti pasta
28 oz crushed tomatoes
1 tsp olive oil
3 clove garlic, minced
10 oz frozen spinach, thawed (feel free to substitute fresh)
1 tsp oregano
2 Tbsp basil
salt and pepper to taste
8 oz fat free ricotta cheese
1/4 c parmesan cheese
2 c part skim mozzarella cheese

Steps:

1. Preheat oven to 375. Cook the pasta according to package, to al dente. Drain pasta and return to pot.
2. Heat olive oil over medium heat and sauté garlic. Add the spinach and cook until wilted (if using fresh). Add the crushed tomatoes, Salt, pepper, oregano, and basil. Heat through.
3. Add the sauce to the pot with the pasta. Stir in the ricotta, half of the mozzarella, and the Parmesan cheese. Place the pasta into a greased with cooking spray 13 x 9 pan. Top with remaining mozzarella. Bake for 30 minutes or until mozzarella is melted and edges are just beginning to brown.

LOW FAT PESTO BAKED ZITI

Low Fat Pesto Baked Ziti image

Inspired by the Internet, TRUE! Ingredients J-U-M-P-E-D out at me too! EXACTLY what I wanted today! This recipe is MORE than OK!!!

Provided by mickeydownunder

Categories Brunch

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb spiral shaped pasta
1/2 red onion
3 -4 garlic cloves
2 cups crushed tomatoes
black pepper
1 bay leaf
1 cup low-fat ricotta cheese
1 1/2 cups low-fat cheese
1/3 cup low-fat parmesan cheese
1/4 cup pesto sauce
cooking spray

Steps:

COOK pasta (your choice) in water for 10 minutes; will be partially cooked.
NOTE: You do NOT need to add salt or oil if watching fat content; just stir and DRAIN.
Finely dice red onion.
Spray pan with oil and cook onions 5 minutes until soft, ADD diced garlic and cook for 30 seconds.
ADD crushed tomatoes, black pepper and bay leaf.
SIMMER 10 - 15 minutes until slightly thicker.
Spray 8 x 13 inch baking dish.
Place 1/2 pasta on bottom.
In small bowl, mix ricotta, pesto, 1 cup of the mozzarella cheese and half of the parmesan cheese.
Place mixture on top of pasta and 1/3 of tomatoe sauce mixture.
TOP with rest of pasta.
TOP with rest of sauce.
TOP with rest of mozzerella and parm cheese.
BAKE in 180 degree oven for about 35- 40 minutes covered.
NOTE: Adjust garlic to YOUR taste; I used 2 tablespoons.
NOTE: I also use the lowest fat cheese I can find.
NOTE: Pesto can be store bought; look at fat content on labels as can vary significantly.
NOTE: If you like your sauce slightly thicker, add 1 - 2 tablespoons of tomato paste.
NOTE: Is a recipe that you might have to show control eating like me! 1 cup = my portion approximately.
ENJOY!
I served with rocket, tomato and feta cheese salad with balsamic vinegar.

Nutrition Facts : Calories 169.7, Fat 0.7, SaturatedFat 0.1, Sodium 191.2, Carbohydrate 35.3, Fiber 2.6, Sugar 4.3, Protein 5.8

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