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Italian Ziti Bake

Italian Ziti Bake
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 pound ziti, rigatoni or other medium pasta shape, uncooked
  • 1 tsp. vegetable oil
  • 1 large onion, chopped
  • 2 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1 (28-oz.) can crushed tomatoes in puree
  • 2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 egg whites
  • 1 (15-oz.) container part-skim ricotta cheese
  • 2/3 cup part-skim mozzarella cheese, grated
  • 1/3 cup grated Parmesan cheese


1 Prepare pasta according to package directions

2 While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat.

3 . Add the onion, zucchini and garlic.  Pour in tomatoes and sprinkle with Italian seasoning and red pepper flakes.

4 Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper.

5 Preheat oven to 325-o F. Blend together the egg whites and ricotta cheese until smooth.

6 In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture.

7 Sprinkle the top with grated mozzarella and Parmesan cheese.

8 Bake until golden brown on top and bubbling, about 45 minutes.

Source: National Pasta Association