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A close-up of a 5 ingredient baked ziti casserole with penne, ground meat, tomato sauce, and melted cheese, being served with a wooden spoon from a glass baking dish.

High Protein Baked Ziti

Kristina Cadelina
Packed with over 30 grams of protein per serving, this lighter version of an Italian classic is delicious, easy and satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 6
Calories 454 kcal

Equipment

Ingredients
  

  • 12 ounces gluten free penne or sub pasta of choice
  • 1 jar marinara sauce
  • 1-2 tablespoon extra virgin olive oil
  • 1 pound ground turkey 93/7
  • 1 1/2 cups cottage cheese low fat
  • 4 ounces mozzarella cheese shredded
  • 1-2 tablespoons Italian seasoning
  • kosher salt salt as needed
  • black pepper as needed
  • 1/2 cup reserved salted pasta water
  • 1/4 cup parsley chopped

Instructions
 

  • Start with cooking the pasta in a large pot of salted water. Cook according to the package. Reserve 1/2 cup of the salted water before draining. Preheat the oven to 400 degrees F.
  • Preheat a large skillet on medium heat and add the olive oil. Add the ground turkey. Cook for about 5-7 minutes and add the seasonings. Continue to cook for about 15 minutes or until it is fully cooked and no more pink.
  • Add the marinara and let it simmer for about 5-7 minutes. When done, add in the reserved salted pasta water.
  • Add the cooked pasta into the casserole dish. Then carefully pour the pasta sauce and meat mixture over the top of the pasta. Top with the cottage cheese. Gently combine the pasta, sauce and cottage cheese. Then sprinkle the mozzarella. Cover with aluminum foil and place in the preheated oven for 10 minutes. When it’s done, carefully remove the foil and season with additional salt or seasoning if needed. Let it cool for 5 minutes. 

Video

Notes

Notes:
Storing and reheating:
Store in an airtight container in the fridge for up to 2-3 days. 
Helpful tips:
  • Using foil helps prevent the pasta from getting hard around the edges.
  • Use lean ground such as 85/15 or 93/7 for best results. 99 percent fat free can be used but will result in a much drier texture.
  • Add in veggies like shredded carrots, broccoli, diced zucchini or shredded kale or spinach for a nutrient boost.
  • I use gluten-free pasta in this recipe. I recommend Barilla or Banza ( because they have it at Costco and it comes in five-5 oz packages) which is garbanzo bean-based pasta. But any type of gluten-free pastas work or regular penne if you don’t need gluten free. 
  • Double the recipe and freeze half for meal prep. Store in the freezer for up to 3 months. 
  • Try with different proteins like lean ground beef, italian sausage or ground chicken like in my Chicken Lasagna Rolls. Or keep it vegetarian. 
 
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Nutrition

Calories: 454kcalCarbohydrates: 51gProtein: 37gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 65mgSodium: 865mgPotassium: 779mgFiber: 4gSugar: 7gVitamin A: 936IUVitamin C: 11mgCalcium: 186mgIron: 3mg
Keyword High Protein Baked Ziti
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