garnet dreams

Stage 2/3 carb free "baked ziti"

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I came up with this when really bored with protein shakes and soft scrambled eggs.  It comes together super fast and reheats well.  I typically do this in a disposable mini loaf pan (6 x 3.75 x 2 in.) and it gives me two to three servings.  It would also be cute made in a muffin pan.  All of my amounts are subject to change.  Make it to your taste.

  • 1 cup fat free cottage cheese and or part skim ricotta, the cottage cheese has more protein but the ricotta has better texture
  • 1 large egg
  • 1 tablespoon of good quality pesto
  • Salt and pepper to taste
  • 1 tablespoon of grated Parmesan or Romano cheese, which ever you prefer, or to taste
  • Italian seasoning, to taste
  • 2-3 tablespoons tomato sauce (Three Bridges makes a great marinara)
  • 1 scoop unflavored protein powder, optional
  1. Preheat oven to 350.
  2. Spray loaf pan with baking spray.
  3. In a bowl mix together cottage cheese and/or ricotta, egg, pesto, salt/pepper, grated cheese, some Italian seasoning and protein powder.
  4. Using a stick blender mix to a smooth puree.  This is really important if you use cottage cheese.
  5. Pour cheese mixture into a loaf pan.
  6. Top with tomato sauce and sprinkle some extra grated cheese on top
  7. Bake for 20 minutes.
  8. Let cool for five minutes.

This makes three servings for me.  Nutrition info below for using ricotta:

Calories:  256.1 without protein powder, 299 with protein powder
Total Fat: 18.9 g without protein powder, 19.7 g with protein powder
Total Carbohydrate 6.9 g without protein powder, 7.9 g with protein powder
Dietary Fiber 0.7 g without protein powder, 1.1 g with protein powder
Sugars 1.7 g without protein powder, 2.1 g with protein powder
Protein 14.4 g without protein powder, 22.1 g with protein powder

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Could you roll up the cheese mixture into thinly sliced (length-wise) zucchini - which would act as the "ziti" and top with the marinara and a bit of melted low-fat mozzarella?

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Yes, that would be delicious and reminds me of an appetizer I love at a nearby restaurant.  They use Boursin, rather than ricotta, and wrap the cheese with blanched zucchini,  top with sauce and cheese then bake.

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