Low Fat Baked Ziti

baked ziti

Low saturated fat doesn’t usually go hand-in-hand with rich, gooey cheese, so I set out to make a recipe that would satisfy my cheese craving as well as my low saturated fat requirement.

I started out with SkinnyTaste’s low fat baked ziti recipe, but kicked up the low fat a few notches.  I also made it a bit easier to make by using a good quality jarred sauce.  I added some garlic because we love the garlic around here.  Add whatever herbs and spices are your favorite.  I may try ground meat and fennel for a sausage flavor next time.

Low Fat Baked Ziti (or Rigatoni)

12 oz mini rigatoni, cooked al dente

2 cups of fat free mozzarella, divided

1 cup fat free ricotta

1 jar of marinara – I used Wegmans Grandma’s Pomodoro Sauce

6 cloves garlic, rough chopped

1/4 cup grated parmesan cheese

1 Tb olive oil

1 Tb dried basil

Spray oil

  1. Preheat oven to 375 °.
  2. In medium sauce pan, lightly saute garlic until softened and fragrant.
  3. Add jar of sauce, ricotta, parmesan and 1 cup of mozzarella.
  4. Add to pasta, stir to coat.
  5. Spray 9″ x 13″ baking dish.  Pour pasta into baking dish.
  6. Sprinkle remaining 1 cup of mozzarella on top.
  7. Bake for 30 minutes until cheese is melted and slightly browned.
  8. Let sit for 5 minutes, cut into 8 squares.

Makes 8 servings, 1.1 g saturated fat.

baked ziti slice

It satisfied my cheese craving, the ricotta was nice and creamy and one portion was quite filling. Just one thing I want to solve for next time – the mozzarella topping was a bit hard.  I think next time I’ll toss the mozzarella with a small amount of watered down marinara.  I’m hopeful that the added moisture will keep the cheese more gooey.

But as is, it’s pretty darn good and I have lots of leftovers.  I can see trying this recipe as the base for eggplant rolatini or a nice chicken parmigiana.  Yum.