Baked Ziti

Baked Ziti
WW Points = 5 From WW Meeting

Ingredients:
12 ounces uncooked ziti pasta
1 teaspoon olive oil
2 medium garlic cloves, minced
1/3 lb raw lean ground beef
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon table salt
1/2 teaspoon black pepper
28 ounces canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded

Preheat oven to 350°F. Cook pasta according to package directions without added fat or salt; drain and set aside. Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat. Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. 5 Points yields about 1 cup per serving.

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 189.4
Total Fat: 9.5 g
Cholesterol: 44.6 mg
Sodium: 309.8 mg
Total Carbs: 13.0 g
Dietary Fiber: 0.5 g
Protein: 12.7 g
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Low Fat Baked Ziti with Spinach
From Gina's Weight Watcher Recipes  
Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g  

• 1 lb high fiber ziti such as Ronzoni Smart Taste
• 28 oz crushed tomatoes (she prefers Tuttorosso)
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil (she used her Misto)

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray. In a large pot of salted water, cook pasta according to instructions until al dente. Drainand return to pot. Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper. Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.