ThisJanuary marks the 8th year that I’ve been doing WeightWatchers While my weight has actually varied considering that reaching my objective and I’m now actively attempting to reduce weight once again, I truly seem like it was signing up with Weight Watchers that triggered me to discover how to prepare and get innovative in the cooking area. Because prior to Weight Watchers? Our meals were basically get, stir fry, or pasta.
Pasta appeared on the menu a minimum of when a week. I ‘d make an entire box (!!!) and my other half and I would divide it. He ‘d put great deals of sauce on his, while I ‘d put a bit of sauce and a mountain of grated Parmesan on mine. I was under the impression that a ginormous bowl of pasta was a common serving– after all, that’s what the majority of dining establishments serve, ideal? It was a shock to learn that those huge boxes of pasta that my other half and I were consuming by ourselves are implied to serve 8 individuals. Oops.
One of the very first modifications I made when I signed up with Weight Watchers was scaling down those pasta parts. But plainly, 2 ounces of pasta alone simply wasn’t going to suffice. So I began including veggies to our pasta. Lots of them. This makes that paltry 2 ounces of pasta go much even more. And you understand what? It tastes a lot better that method too. Using this very same approach, I revamped my baked ziti recipe, something I periodically made pre-WeightWatchers– my initial variation had enormous quantities of cheese and pasta. This variation, Vegetable Baked Ziti, has a smaller sized quantity of reduced-fat cheese and fat-free ricotta blended in to provide the casserole a velvety texture. By including great deals of sauteed veggies, each serving includes less than 2 ounces of pasta. But it’s so great, you will not miss out on that additional pasta or cheese at all!
Baked ziti does not need to be over-loaded with cheese to taste great! My recipe has a velvety sauce, thanks to the addition of fat-free ricotta, and great deals of sautéed veggies.
- PrepTime: 20 minutes
- CookTime: 45 minutes
- TotalTime: 1 hour 5 minutes
- Yield: 6
- cooking spray or oil mister
- 1 tablespoon olive oil
- 1 medium onion, very finely sliced
- 1 big zucchini, cut in half lengthwise and very finely sliced
- 8 oz button or infant bella mushrooms, sliced
- 8 oz entire wheat pasta (penne and rotini work well), prepared al dente according to plan
- 1 big container marinara sauce (about 24 oz)
- 1 (15 oz) container of fat-free ricotta cheese
- salt and pepper, to taste
- 1 cup reduced-fat Italian mix cheese (or mozzarella)
- 1 tablespoon sliced parsley (optional)
- Preheat oven to 350 ° F. Spray a 9 x 13 baking meal with cooking spray or oil mister.
- Heat olive oil in a big frying pan over medium heat. Add onion and cook till softened, about 4 minutes. Add zucchini and mushrooms and cook till softened and liquid has actually boiled off, about 7 minutes more. Remove from heat.
- Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with veggies. Stir till well integrated.
- Pour pasta mix into baking meal. Top with cheese. Bake for 30 minutes. Sprinkle with parsley prior to serving, if wanted.