Here’s a mini version of an Italian favorite. Personalize each one with the addition of chopped cooked chicken sausage, sautéed spinach or other veggies you have on hand.
5 PointsPlus Value
Prep time: 15 min
Cook time: 22 min
Other time: 5 min
Serves: 12
Ingredients
16 oz uncooked whole wheat ziti
6 spray(s) cooking spray
1/4 cup(s) grated Parmesan cheese, divided (Parmigiano-Reggiano suggested)
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
1/2 cup(s) part-skim ricotta cheese
2 1/2 cup(s) canned crushed tomatoes
1 Tbsp canned tomato paste
1 Tbsp basil, minced (plus extra for garnish)
1/2 tsp Italian seasoning, or to taste
1/2 tsp crushed red pepper flakes, or to taste
1/2 tsp minced garlic, or to taste
1/2 tsp kosher salt, or to taste
1/4 tsp black pepper, or to taste
1 large egg white(s)
1 Tbsp water
Instructions
Preheat oven to 375°F.
Cook pasta according to package directions for al dente; drain and pat dry.
Meanwhile, generously coat twelve extra-large (6 oz) muffin cups with cooking spray. Sprinkle 1/2 teaspoon Parmesan in bottom of each and tilt ramekins or muffin pan to evenly cover bottoms.
Transfer warm pasta to a large bowl; immediately stir in 3/4 cup mozzarella and ricotta. Add canned tomatoes, tomato paste, basil, Italian seasoning, red pepper flakes, garlic, salt and pepper.
In a small bowl, combine egg white and water; stir until smooth. Add egg mixture to pasta; stir to combine.
Evenly divide pasta mixture into prepared ramekins or muffin cups and press down lightly with your spoon to help pack it; sprinkle each with 1 tablespoon remaining mozzarella. Bake, uncovered, until cheese is melted and noodles begin to brown at edges, about 12 minutes. Remove from oven and let cool for a few minutes; sprinkle remaining 2 Tbsp Parmesan over top. Remove each ziti from muffin pan with a spoon; garnish with basil. Yields 1 ziti per serving.