Archive for April 15th, 2009

So I’ve been ridiculously obsessed with raving about the Baked Ziti I made for Hubs and I from the Biggest Loser Family Cookbook. I am a pasta lover at heart, but my hips really don’t necessarily appreciate it. So being able to make a pasta dish that didn’t add pounds is definitely AWESOMENESS in my book! And with all my raving a few people asked me to share the recipe. Glad to!

Instead of typing the whole thing out, I found it on Prevention’s website {they have a ton of stuff about Biggest Loser and their recipes on their website: here}

While you don’t want to eat baked ziti for every meal, it’s no problem to enjoy as a treat every once in awhile, thanks to reduced-fat cheese and the fiber-enriched pastas that are now available. Remember, to maintain long-term weight loss it’s important not to feel deprived. Enjoying much healthier versions of your favorite “cheat foods” from time to time can help keep you on track.

Makes 8 servings
Olive oil spray
1 (14 1/2-ounce) box fiber-enriched ziti or penne rigate (I used Ronzoni Smart Taste)
1 (15-ounce) container fat-free ricotta cheese
2 large egg whites
8 ounces (4 cups) finely shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
Crushed red pepper flakes, to taste
3 1/2 cups low-fat, low-sodium, marinara sauce
2 tablespoons grated reduced-fat Parmesan cheese

Preheat the oven to 450 degrees F. Lightly mist a 13″ x 9″ x 2″ ceramic or glass baking dish with the olive oil spray.

Cook the ziti according to package directions until al dente. Drain.

In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.

Spread 1 cup of the marinara sauce on the bottom of the prepared dish.

Add half of the pasta in an even layer over the sauce.

Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon among 8 bowls and serve.

Nutrition at a Glance
Per serving: 350 calories, 22 g protein, 57 g carbohydrates, 6 g fat (3 g saturated), 20 mg cholesterol, 8 g fiber, 429 mg sodium

So tell me,  do you have any favorite dishes that you’re created into a healthy masterpiece? Are you going to make the baked ziti? If so, tell me all about it!