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Photo of Individual Baked Zitis by WW

Individual Baked Zitis

5
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
12
Difficulty
Easy
To freeze extra zitis, cool them, wrap them first in freezer wrap and then foil. They'll keep up to 3 months and can be reheated in the microwave.

Ingredients

Uncooked whole wheat ziti

16 oz

Grated Parmesan cheese

¼ cup(s), divided (Parmigiano-Reggianosuggested)

Shredded part-skim mozzarella cheese

1½ cup(s), divided

Part-skim ricotta cheese

½ cup(s)

Canned crushed tomatoes

2½ cup(s)

Canned tomato paste

1 tbsp(s)

Fresh basil

1 tbsp(s), chopped (plus extra for garnish)

Garlic

1 clove(s), large, minced

Italian seasoning

½ tsp(s)

Crushed red pepper flakes

½ tsp(s), or to taste

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Egg whites

1 serving(s), large

Water

1 tbsp(s)

Instructions

  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions until barely tender; drain and pat dry.
  3. Meanwhile, generously spray 12 extra-large (6-ounce) muffin cups or 6-ounce ramekins with nonstick spray. Sprinkle ½ teaspoon Parmesan in bottom of each and tilt ramekins or muffin pan to cover bottoms evenly.
  4. Transfer warm pasta to large bowl; immediately stir in ¾ cup mozzarella and the ricotta. Add tomatoes, tomato paste, basil, garlic, Italian seasoning,red pepper flakes, salt, and black pepper.
  5. Combine egg white and water in small bowl; whisk until smooth. Add egg mixture to pasta; stir to combine.
  6. Divide pasta mixture evenly among prepared muffin cups and press down lightly with spoon to pack; sprinkle each cup with 1 tablespoon remaining mozzarella. Bake, uncovered, until mozzarella is melted and noodles begin to brown at edges, 12−15 minutes. Remove from oven and let cool for a few minutes; sprinkle remaining 2 tablespoons Parmesan over tops. Remove zitis from muffin pan; garnish with basil.
  7. Serving size: 1 baked ziti

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