Low Fat Pesto Baked Ziti

READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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