Baked Ziti 5 Ww Points Food

WW 5 POINTS - BAKED BEEF ZITI

Steps:

• 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.

BAKED ZITI (5 WW POINTS)

Steps:

• Cook the Ziti according to the package directions. Preheat the oven to 350 degrees. Stir 1/2 of the sauce into the noodles.
• Spoon 1/2 of the noodles into an 8X8 inch pan that has been sprayed with non-stick cooking spray. In a small bowl, combine the egg white, cottage cheese, basil, parsley and 1 Tablespoon of Parmesan Cheese. Spoon the cheese mixture evenly over the noodles. Top with the remaining noodles and pour the rest of the sauce on top. Sprinkle with remaining Parmesan Cheese. Bake uncovered for 30-35 minutes or until bubbly. Add mozzarella cheese and continue baking for an additional 5 minutes or until the cheese is melted. Allow to sit 5 minutes before serving.

BAKED BEEF ZITI WEIGHT WATCHERS 7 POINTS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Cook pasta according to package directions; 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 meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium 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 beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving. Can add mushrooms and onion!

CHICKEN POT PIE PASTA (5 WW POINTS)

Steps:

• Boil water, salt and add pasta to start cooking.
• Heat the olive oil over medium heat. Add the onion, celery and carrot and saute 5-7 minutes. Add the garlic and saute one minute more. Add 1/2 tsp salt.
• Add the butter and flour to the pan and cook for two minutes, stirring constantly. Add wine and lemon juice to deglaze the pan and make thick sauce. Once reduced slightly and incorporated, add in chicken stock and stir to combine.
• Add the cooked chicken and frozen peas and warm through. Salt to taste.
• Drain the cooked pasta and add to the pan. Add the beaten egg and parmesan cheese and stir thouroughly for 2 minutes.
• If desired, add a touch of olive oil and lemon juice at the very end. Serve immediately.
• Note: Estimated 5 Weight Watchers Points per serving.

BAKED ZITI (WW)

Steps:

• Preheat oven to 350 degrees F.
• In a large pan over medium heat cook sausage until browned (3-5 minutes). Drain off any fat and then add the onion and bell pepper; cook, stirring often, until softened (3-5 minutes).
• Stir in tomatoes, peas, tomato paste and spices and bring to a simmer, reduce heat and cook uncovered for 5 minutes. Stir in pasta and half of the cheese. Put mixture in 13 x 9 pan and top with the remaining cheese.
• Bake for 20 minutes or until cheese is bubbling. Let stand at room temp for 10 minutes.

TIRAMISU 5 WW POINTS

Steps:

• Begin by lining up half of the ladyfingers next to each other on a serving dish. Drizzle cooled coffee over ladyfingers until desired saturation is reached.
• In a bowl, combine cheese, Splenda, Cool Whip and vanilla, and mix well. Spread half of this mixture on top of ladyfingers and top with half of the cocoa. Next, layer remaining ladyfingers on top of dish. Again, cover with coffee. Spread remaining cheese mixture on top. Lastly, sprinkle cocoa over dish.
• Best when eaten immediately. Serves one or two, depending on how hungry you are.

THE BEST BAKED ZITI

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

YAKISOBA (JAPANESE SPAGHETTI) 5 WW POINTS

Steps:

• Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
• Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
• Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
• Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
• Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.