Rachel's Recipes

One Pot Baked Ziti

Posted on: April 8, 2011

This recipe was inspired by Bethenny Frankel’s “Healthier Baked Ziti.” If you don’t have a dutch oven, or oven safe pot, you can cook the pasta on the stove and transfer to a casserole dish.

16 oz whole wheat ziti
1 egg
15 oz part-skim ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
3/4 tsp freshly ground black pepper
28 oz can diced tomatoes with garlic and oregano
2 cups mozzarella cheese

Preheat the oven to 350 degrees.

In a dutch oven, cook the ziti until al dente. Drain and return to the pot to cool.

In a medium bowl, lightly beat the egg. Mix in the ricotta, Parmesan, garlic powder, salt, and pepper. Stir into the pot with the ziti.

Puree the diced tomatoes in a food processor or blender. Stir into the pot with the mozzarella cheese.

Bake uncovered for 20 minutes.

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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