Baked ziti is one of the great Italian comfort foods, and this version pulls off something impressive: it tastes completely indulgent while staying well within the calorie plan. The key is a technique that sounds almost too simple — after cooking the hot pork Italian sausage, you drain all the fat into a separate container and then blot the meat with paper towels. That one step removes most of the extra calories compared to turkey sausage, without sacrificing any of the savory depth. The ricotta filling is made the lighter way too: part-skim ricotta, one egg, Parmesan, Italian herbs, and a pinch of nutmeg that makes the whole thing taste like it came from a trattoria. We bake it in a 9×13 pan and divide into 8 portions — 3:3:2 — and always make extra for Wednesday’s lunch. Cold baked ziti reheated the next day is even better than the night it was made.
Ingredients
- 1 lb whole wheat penne pasta
- 1 tablespoon olive oil
- 1 lb lean Italian turkey sausage
- 1 tbsp garlic, minced
- ½ cup red wine
- ½ onion, finely chopped
- 2 cups mushrooms
- 1 28 oz can crushed tomatoes
- 4 cups spinach
- ¼ cup fresh basil, chopped
- ½ cup freshly grated parmesan cheese, divided
- 6 oz mozzarella
- 4 oz goat cheese
- 4 oz low fat cream cheese
Preparation
- Preheat the oven to 375°F.
- Heat olive oil in a large pot (or 4 qt. Dutch oven) for 2 minutes over medium-high heat until the hot oil sizzles. Add sausage and stir to cook until browned, about 5-7 minutes. Take out the sausages and slice them to 1/2 inch thickness. Drain oil leaving about 1 Tbsp in the pot.
- Add crushed garlic and saute until browned and fragrant. Add red wine to deglaze the pan and cook for 4 to 5 minutes to reduce the wine.
- Return the cooked sausage stirring around to soak up the wine.
- Add onions, garlic, mushrooms, and sauté until soft and tender, about 7-8 minutes.
- Add 1 can of 28 oz crushed tomatoes and basil. Heat and simmer for about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes, or according to package directions. Drain well and set aside.
- Add spinach to the sauce and cook for about 1 to 2 minutes just until it starts to wilt.
- Put some sauce in the bottom of the casserole dish.
- To the sauce, add the goat cheese, cream cheese and ¼ cup parmesan and mix well. Add the cooked pasta and mix well. Spread the mixture into the casserole dish and sprinkle the mozzarella and remaining Parmesan cheese evenly on top.
- Bake the pasta for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.
Notes
- Portions: Him 3/16 baked ziti pan (~720 cal) | Son same (~720 cal) | Her ⅛ baked ziti pan (~420 cal)
