Sausage & Peppers Baked Ziti
This healthy baked ziti recipe doesn’t require any chopping and is made on the stovetop, so it is perfect for a busy weeknight dinner. Using whole-wheat pasta adds fiber; opt for penne if whole-wheat ziti is hard to find.
Servings
4 servings, about 1 1/2 cups each
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 8ounces whole-wheat penne or ziti
- 116-ounce bag frozen pepper and onion mix (not thawed)
- 6ounces turkey sausage (2 large links), crumbled
- 28-ounce cans no-salt-added tomato sauce
- 1teaspoon garlic powder
- 1teaspoon dried oregano
- 1/4teaspoon salt
- 1/2cup reduced-fat cottage cheese
- 3/4cup Italian blend shredded cheese
Instructions
- Cook pasta in a pot of boiling water according to package directions. Drain.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add frozen vegetables and sausage; cook, stirring occasionally, until most of the liquid from the vegetables has evaporated, 10 to 15 minutes.
- Position rack in upper third of oven; preheat broiler.
- Stir tomato sauce, garlic powder, oregano and salt into the skillet. Reduce heat to medium-low; stir in cottage cheese and the pasta. Cook, stirring, until heated through, about 2 minutes. Top with shredded cheese.
- Place the skillet under the broiler to brown the cheese, 1 to 2 minutes.
Nutrition Facts
Per serving (recipe makes 4 servings, about 1 1/2 cups each)
Calories | 410.6kcal |
---|---|
Carbohydrate Total | 56.95g |
Total Sugars | 8.61g |
Added Sugars | 0g |
Fiber | 9.03g |
Total Fat | 10.65g |
Saturated Fat | 4.3g |
Mono Saturated Fat | 2.81g |
Cholesterol | 0.92mg |
Sodium | 700.98mg |
Protein | 26.81g |
Potassium | 886.97mg |
Calcium | 265.64mg |
Chromium | 0mcg |
Folate | 74.46mcg |
Iron | 4.52mg |
Magnesium | 116.68mg |
Omega-6 | 2g |
Trans Fatty Acid | 0.2g |
Vitamin A | 2132.24IU |
Vitamin D | 3.31IU |
Vitamin B12 | 1.26mcg |
Vitamin C | 44.09mg |
Vitamin E | 4mg |
Zinc | 4.07mg |
Phosphorus | 473.19mg |
Vitamin B3 | 5.52mg |
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