Diabetes-Friendly Recipes
Baked Ziti with Meatballs
Ingredients
- 10 ounces ziti or penne pasta
- 1 15-ounce container low-fat ricotta cheese
- 1 cup non-fat mozzarella cheese, grated
- 1 tablespoon Parmesan cheese
- 1 28-ounce can pureed tomatoes with basil
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried red pepper flakes
- 1 pound ground sirloin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- ¼ cup quick oats
- 2 ounces egg substitute (or 1 large egg)
- 1 tablespoon water
- 1/8 teaspoon salt
- freshly ground pepper (to taste)
- cooking spray
Directions
- Preheat oven to 375° F.
- In a bowl, stir together the ground sirloin, garlic and onion powder, quick oats, egg substitute, water, salt, and pepper.
- Make 1-inch in diameter meatballs.
- Coat a non-stick skillet with cooking spray, and then sauté meatballs in batches until browned and cooked through. Set aside. (You can make the meatballs in advance and freeze them.)
- Cook the pasta according to package directions for al dente. Put in 1 cup of cold water after removing from the heat, then drain and set aside.
- In a bowl, combine the ricotta, mozzarella and Parmesan cheeses.
- Add the garlic powder and red pepper flakes to the canned tomato puree.
- Place 1/4 cup tomato puree in the bottom of a casserole. Top with a layer of meatballs, dollops of cheese mixture, and tomato puree.
- Layer up the casserole, topping with a few dollops of cheese mixture. (You can freeze the casserole at this point, if you'd like.)
- Bake in oven for 45 minutes until the ricotta is browned and the casserole is hot.
Nutrition Information
Per Serving: | 487 calories (22% calories from fat), 36 g protein, 12 g total fat (5.2 g saturated fat), 55 g carbohydrates, 4 g dietary fiber, 51 mg cholesterol, 925 mg sodium |
Diabetic exchanges: | 4 lean protein, 3 1/2 carbohydrate (2 1/2 bread/starch), 3 vegetable) |
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