Baked Ziti

Olive oil spray*

1 (14.5 oz.) box fiber-enriched ziti or penne rigate (I use Ronzoni Smart Taste)

1 (15 oz.) container fat-free ricotta cheese

2 large egg whites

8 oz (4 cups) finely shredded reduced-fat mozzarella cheese

1/4 tsp. garlic powder

Salt- to taste

Ground black pepper -to taste

Crushed red pepper flakes- to taste

3 1/2 c. Main Event Marinara Sauce (found on previous post)

or other low-sodium marinara

2 T. grated reduced-fat parmesan cheese

Pre-heat oven to 450. Lightly mist a 13x9x2" ceramic or glass baking dish with the olive oil spray.

Cook the pasta noodles according to the package directions until al dente. Drain.

In a large mixing bowl, mix the ricotta, egg whites, and all but 1 c. of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combine.

Spread 1 c. of the marinara sauce on the bottom of the prepared dish. Add half of the pasta in an even layer over the sauce. Top the pasta evenly with another 1 c. of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 c. sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon in to bowls and serve. Makes 8 servings.

*The cookbook recommends not using the canned olive oil spray. I have a pump type sprayer that works great. You can find them at Pampered Chef, and other special cooking stores. You may be able to find one at Bed, Bath, and Beyond (though I have not found luck there).

**My family loved this recipe. It was so easy to make. I'm sure you could add ground turkey or chicken for some extra protein. If you don't like reduced-fat cheese, used the regular kind...it will just add more fat and calories to the dish.

This recipe is from the Biggest Loser Family Cookbook.

Main Event Marinara Sauce

Olive oil spray
1 c. minced yellow or white onion
2 T. minced garlic
28 oz. canned crushed tomatoes
1/4 c. water
2 T. no-salt-added tomato paste
2 tsp. honey
1 T. dried oregano
2 tsp. dried basil
1/2 tsp. crushed red pepper flakes
Salt- to taste (optional)

Spray a medium nonstick saucepan with the olive oil spray ad place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not be brown), 4-6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.

This recipe comes from the Biggest Loser Family Cookbook.

Cappuccino Crinkles

1/3 c. butter
1 c. packed brown sugar
2/3 c. unsweetened cocoa powder
1 T instant coffee granules
1 tsp. baking soda
1 tsp. ground cinnamon
2 egg whites
1/3 c. low-fat vanilla yogurt
1 1/2 c. flour
1/4 c. granulated sugar

Directions:
In a large mixing bowl beat the butter with an electric mixer until softened. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of bowl as needed. Beat in the egg whites and yogurt until combined. Beat in as much of the flour as you can. Stir in the remaining flour.

Place the granulated sugar in a small bowl. Drop dough by a teaspoon into sugar and roll into balls. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes until edges are firm. Transfer cookies to a wire rack and let cool. Makes about 3 dozen cookies.

*This is a low-fat recipie. I found the batter to be rather difficult to work with. It was a bit sticky.

This recipe is from the Better Homes and Gardens New Cook Book.