Heads up — this is a Weight Watchers recipe! I wish I could say it’s because I’m finally losing my last 5 baby pounds, but (typical) it’s because Mark booked a role for the summer that involves several shirtless scenes, so he ran right out and bought a FitBit and is now on a health crusade.
(I’ll just point out that those crescent roll biscuits you see in the background are not part of the health-food diet.)
This is an easy pasta dish, made more healthful with reduced fat ricotta and mozzarella. You can use ziti, penne or any other tubular pasta that stands up well to being baked. I always undercook the pasta when it’s boiling so that it doesn’t get too soft in the oven. And I find that using canned tomato sauce is just fine as long as it’s a quality brand and ideally organic as well.
- 1 pound pasta
- cooking spray for the baking dish
- 3/4 pound part-skim ricotta
- 1/4 cup grated Parmesan cheese, divided
- 4 cups marinara sauce, divided (you could also use diced tomatoes)
- 1/2 pound shredded part skim mozzarella cheese
- red pepper flakes (add more or less to your taste)
- fresh basil for garnish (optional)
Preheat oven to 350. Prep a casserole dish or any oven-safe baking dish with cooking spray.
Cook pasta according to package directions, taking off the heat a bit early so the pasta doesn’t overcook; drain and rinse under cold water.
While pasta is cooking, combine ricotta, 3 TBSP Parmesan, red pepper flakes (if using; I just added a dash) and 1/3 C marinara sauce in a medium bowl.
To assemble, spoon 1/2 C sauce on the bottom of the casserole dish, add half the cooked pasta, spoon the ricotta mixture over, then spoon remaining sauce on top.
Top with remaining pasta, spoon the rest of the sauce on top, then sprinkle with mozzarella and remaining Parmesan.
Bake until cheese melts and is bubbly, about 20 to 30 minutes. Allow dish to sit for another 10 or 15 minutes before plating.
Optional: garnish with fresh basil ribbons.
If portioned into 12 servings, each one will have a 7 points value for those on Weight Watchers.
We had this with extra sauce on the side, plus some meatballs and Italian sausage and also those yummy biscuits and organic corn from Trader Joe’s. You could also add lean ground beef to the sauce (real or imitation) to make it meatier but still healthful. Simple and satisfying, perfect for Sunday dinner with family.
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