Did you completely eat your weight in easter food yesterday? Because I definitely did. But it was a free pass right? The last holiday we get to stuff our faces during before we have to get like, really serious about spring and summer? Like.. its O-K to have 4 bowls of pasta and 3 1/2 lbs of cake. Its just ok, ok?
But ugh, its over now, and now I have to think about bathing suits and tight dresses and everything that doesn’t allow me to eat my weight in cupcakes and that really, really makes me sad.
Spring.. you’re lucky I love you.
I’ve lightened up traditional baked ziti for you all incase you go through holiday food withdrawals and just need it in.your.face.now.
Like how I’ll be later today.
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Ingredients
- 1lb Ziti Pasta
- 28 oz can Crushed Tomatoes
- 1 tsp Olive Oil
- 4 Garlic Cloves, minced
- 8 oz Fat Free Ricotta Cheese
- 2 cups Skim Mozzarella Cheese
- 3 tsp Fresh Basil, chopped
- 3 Fresh Basil Leaves
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- Salt & Pepper to taste
Instructions
- Preheat oven to 375 + grease a baking dish.
- Boil a pot of water to cook you pasta. Cook, drain, and set aside.
- In a skillet, heat up olive oil on medium heat then add your garlic. Saute for 30 seconds, then add in your crushed tomatoes, oregano, fresh basil, salt & Pepper, and garlic powder. Mix up and allow to heat through for about 3-4 minutes.
- Add sauce to your cooked pasta, then add in your ricotta and half of your mozzarella cheese. Mix to combined then place in your greased baking dish. Top with remaining mozzarella cheese, and some whole basil leaves, then bake in the oven for 25-30 minutes.
Enjoy!
