Diabetes-Friendly Recipes

Baked Ziti with Meatballs

Servings: 6
Prep time:
Cook time:
Total: 1 hour


  • 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


  1. Preheat oven to 375° F.
  2. In a bowl, stir together the ground sirloin, garlic and onion powder, quick oats, egg substitute, water, salt, and pepper.
  3. Make 1-inch in diameter meatballs.
  4. 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.)
  5. 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.
  6. In a bowl, combine the ricotta, mozzarella and Parmesan cheeses.
  7. Add the garlic powder and red pepper flakes to the canned tomato puree.
  8. 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.
  9. Layer up the casserole, topping with a few dollops of cheese mixture.  (You can freeze the casserole at this point, if you'd like.)
  10. 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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