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Individual Baked Ziti
Recipe by Christine Titus
Cook pasta according to package directions for al dente; drain.
Meanwhile, coat twelve jumbo (6 oz) muffin cups with cooking spray. Sprinkle 1/2 teaspoon Parmigiano-Reggiano in bottom of each and tilt ramekins or muffin pan to evenly cover bottoms.
After draining pasta, return to pot. While Pasta is still warm, immediately stir in 3/4 cup of mozzarella and the ricotta. Add crushed tomatoes, tomato paste, dried basil, oregano, Italian seasoning, garlic, salt and pepper. Mix to combine.
In a small bowl, mix together egg white and water until smooth. Add egg mixture to the pasta and stir to thoroughly combine all ingredients.
Evenly divide pasta mixture into prepared muffin cups. Press down lightly with spoon to pack it. Sprinkle each with about 1 tbsp remaining mozzarella.
Bake, uncovered, for 12 minutes or until cheese is melted and noodles begin to brown at edges. Remove from oven and let cool for a few minutes, perfect time to toss together a salad!
Just before serving, sprinkle remaining 2 tbsp Parmesan over the top. Remove each ziti from the pan using a spoon; sprinkle remaining 2 Tbsp Parmesan over top. Remove each ziti from muffin pan with a spoon. Garnish with fresh basil, if desired.
Yields 1 ziti per serving.
Slightly adapted from Weight Watchers The SmartPoints Cookbook.
1 serving = 4 SmartPoints