Low Fat Pesto Baked Ziti Food

LOW FAT PESTO BAKED ZITI

Steps:

• 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.

BAKED ZITI

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt half of the butter over medium heat. Add turkey and cook until browned. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender.
• Cook pasta in a large pot of boiling, salted water until a little less than al dente. Drain and cool. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices. Melt the remaining butter and pour into the bottom of a deep 9 by 13-inch baking dish. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used.
• Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over pasta. Top with the thin slices of cheese, and sprinkle with additional oregano and parsley, if desired. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly. Remove foil for last 5 minutes of cooking to brown cheese.

BAKED ZITI IV

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
• Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
• Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

LOW FAT CHEESY PASTA

Steps:

• Cook box of penne per package directions and keep warm.
• Mince garlic and sauté in butter/olive oil blend until garlic is slightly golden.
• Add broth and milk.
• Add 3 tsp flour, salt/pepper to taste.
• Simmer and stir constantly until sauce thickens.
• Pour over warm pasta, coat and enjoy!
• **You can put anything in this, chicken, broccoli, any vegetables -- play with it! Have fun with it!

BAKED ZITI

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.

BAKED PESTO PASTA WITH TOMATO & CHEESE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Preheat your pot for the tomato sauce over medium heat.
• Add olive oil, then garlic and saute for 2-3 minutes.
• Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• Add the crushed tomatoes and stir well.
• When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• Let sauce simmer while you make your pesto (if not using store bought).
• Preheat broiler.
• Add pasta to boiling water and cook until just barely al dente.
• Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
• Add pasta to a casserole dish.
• Top with the tomato basil sauce.
• You don't need to use all of the sauce, but rather serve the extra on the side.
• Top casserole with shredded mozzarella cheese.
• Place under broiler for about 5 minutes, or until cheese is melted.
• **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• Remove foil for last 5-10 minutes in order to melt cheese.