Italian Baked Ziti
This simple casserole resembles lasagna without all of the layering.
For this recipe, and for dozens of other Association-approved recipes, purchase Quick & Healthy Volume II, 2nd Edition by award-winning author Brenda J. Ponichtera, Registered Dietitian from our online store.
Makes 8 cups; Serves: 8
8 oz ziti pasta - tube shape (3 cups uncooked)
1/2 lb extra lean ground beef or ground turkey (7% fat)
3 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low-fat cottage cheese
2 Tbsps grated Parmesan cheese
1/4 cup egg substitute (equal to 1 egg)
1 tsp dried parsley
1/4 tsp garlic powder
- Preheat oven to 350 degrees. Cook ziti according to package directions, omitting salt and oil. Drain and set aside.
- Meanwhile, crumble meat in a large skillet sprayed with nonstick cooking spray.
- Sauté until meat is cooked, stirring frequently. Add spaghetti sauce.
- Combine cottage cheese, Parmesan cheese, egg substitute, parsley, and garlic powder and mix thoroughly. Add ziti and mix well.
- Spread 1 cup of spaghetti sauce mixture in bottom of 9" x 13" pan that has been sprayed with nonstick cooking spray.
- Spoon ziti and cheese mixture into lasagna pan. Pour remaining sauce over ziti and cheese.
- Cover with aluminum foil and bake 30 minutes.
1 1/2 starch
1 vegetable 2 lean meat
Calories from Fat:
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 20 mg
Sodium: 587 mg
Total Carbohydrate: 30 g
Dietary Fiber: 2 g
Sugars: 9 g
Protein: 19 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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