Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"Age is not important unless you're a cheese."
-Helen Hayes, Actress

The refrigerator light goes on...

You can still use full-fat cheeses in a recipe and eat healthy. Choose the cheeses carefully and purchase the richest and highest quality you can.


Baked Ziti

Servings: 6 | Serving size: 1/6th pan

Cooking Time: 60 Minutes

This recipe can be multiplied by using multiple pans. Leftovers are great! They can be divided and placed in ziplock bags and frozen. If you wish, you can make your own tomato sauce for this recipe.


  • 1 medium yellow bell pepper (peeled, seeded and cut into 1 inch squares)
  • 1 medium red bell pepper (peeled, seeded and cut into 1 inch squares)
  • 1/2 lb crimini mushrooms (halved)
  • 1 cup small shallots (peeled)
  • spray olive oil
  • 1 lb whole wheat or gluten-free ziti
  • 5 quarts water
  • 3 cups tomato sauce
  • 1 Tbsp fresh rosemary leaves
  • 1 Tbsp fresh thyme leaves
  • 1 ounce Parmigiano-Reggiano (grated)
  • fresh ground black pepper to taste
  • 3 ounces fontina cheese (shredded)

Preheat the oven to 375°F.

Peel and seed the peppers; then cut into 1 inch squares. Place the mushrooms, shallots and peppers in a roasting pan and spray lightly with olive oil.

Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 - 20 minutes).

While the vegetables are roasting, bring 5 quarts of water to a boil and add the ziti. Cook until slightly underdone (about 12 - 15 minutes). Drain.

Prepare a 12 oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works as well).

Place the tomato sauce, rosemary leaves, thyme, parmesan, and pepper in a glass or stainless steel bowl. Stir well and add the ziti. Toss the pasta to coat well.

Add the vegetables and gently fold together until well blended. Pour the ingredients into the prepared oblong pan.

Sprinkle the grated fontina cheese over the top.

Bake at 375°F for 15 - 20 minutes until the top is slightly browned.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 6

Amount Per Serving

Calories 444 Calories from Fat 76
% Daily Value
Total Fat 9g 13%
    Saturated Fat 4g 20%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 21mg 7%
Sodium 271mg 11%
Total Carbohydrates 74g 25%
    Dietary Fiber 5g 21%
    Sugars 8g
Protein 19g
Vitamin A 31% Vitamin C 224%
Calcium 22% Iron 24%
Vitamin K 8 mcg Potassium 89 mg