Italian food is a favorite for many, but traditional recipes often come packed with high-fat cheeses, butter, heavy oils, and lots of white pasta. When dining out, it can be challenging to find a healthy option, as many dishes are high in calories and contain hidden ingredients.
Making Italian food at home is a great solution! This way, you control what goes in, and it’s usually more affordable. A simple bowl of spaghetti can cost up to $20 at a restaurant, yet homemade versions are both budget-friendly and customizable.
This healthier Baked Ziti recipe offers all the delicious, comforting flavors without the extra calories. It’s made with lean Italian sausage, low-fat mozzarella, skim ricotta, Greek yogurt, and absolutely no butter. For a gluten-free option, gluten-free noodles work perfectly here. Plus, adding thinly sliced zucchini creates an extra layer of flavor and nutrition.
The result? A cheesy, saucy, and wholesome dish with most ingredients likely already in your pantry! Perfect for a delicious, lighter Italian meal right at home.
Ingredients
- 16 oz. ziti pasta: Cooked, drained, rinsed, and set aside
- 2 lbs ground Italian sausage: Preferably lean (remove from casing if needed)
- 4 cloves garlic: Minced for added flavor
- 2 cups yellow onion: Finely diced (about one medium onion)
- 3 tbsp coconut oil: For sautéing
- 1 jar marinara sauce: (1 lb 9 oz, approximately 3 cups)
- 1 can (28 oz) whole peeled tomatoes: With juices, crushed lightly
- 2 tsp Italian seasoning blend: For classic Italian flavor
- 1 cup part-skim ricotta cheese
- 1 cup plain Greek yogurt: Adds creaminess with less fat
- 1 egg: Whisked, for binding
- ½ cup shredded Parmesan cheese: (or a blend of fontina, asiago, and Parmesan for extra flavor)
- 3 cups mozzarella cheese: (2 cups for the cream mixture, 1 cup for layering; reduce if preferred)
- 3 medium zucchinis: Thinly sliced for a nutritious layer
- Salt and black pepper: To taste
- Fresh parsley or basil: Finely chopped for garnish
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Instructions
- Prepare the Sauce: In a large pot, heat 2 tablespoons of coconut oil over medium heat. Add minced garlic and diced onions, and cook for about 3 minutes, or until the onions turn translucent.
- Brown the Sausage: Add the ground Italian sausage to the pot, breaking it into small pieces as it cooks, until it’s fully browned.
- Add Sauces and Seasonings: Pour in the marinara sauce, the can of whole tomatoes (with liquid), and 2 teaspoons of Italian seasoning. Season with salt and pepper to taste. Use a potato masher to break down the tomatoes, releasing their juices.
- Simmer the Sauce: Let the sauce simmer over low to medium heat for about 20 minutes to blend flavors.
- Prepare the Creamy Cheese Mixture: While the sauce simmers, mix the ricotta cheese, Greek yogurt, egg, ½ cup Parmesan, and 2 cups of mozzarella in a large bowl. Season with salt and pepper, then add the cooked noodles, stirring to coat them completely.
- Cook the Zucchini: In a skillet, heat 1 tablespoon of coconut oil. Sauté the zucchini slices for 2-3 minutes, until they turn bright green but remain slightly crisp. Season with salt and pepper.
- Layer the Dish: Grease a 4-quart baking dish with a bit of coconut oil. Spread a thin layer of sauce (about 3 ladles) on the bottom, then layer with half of the pasta mixture. Top with half the remaining sauce, half the sautéed zucchini, and ½ cup of mozzarella cheese. Repeat the layers with the remaining ingredients.
- Bake: Preheat the oven to 375°F (190°C). Bake the ziti for about 20 minutes, until everything is melted and bubbly.
- Let It Set: Allow the dish to cool for 5-10 minutes before serving.
