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This cheesy pasta is like a combination of pasta and pizza in one with the pasta serving as the base or “crust” and the cheeses, sauce, meats and veggies, the toppings of a pizza. This recipe is the winner with me and my children! It is also a great way to make your kids eat their veggies!

Weight Watchers Pizza Pasta Bake

Servings: Makes 12 servings

5-6 PersonalPoints per serving
Points will vary according to YOUR plan.

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Ingredients:

  • 1 pound of very lean ground meat.
  • Twelve oz dry wheat spaghetti (any wheat pasta will work)
  • Jar of pasta or spaghetti sauce about 1 24 oz
  • 15 oz part-skim ricotta
  • 6 oz part-skim mozzarella
  • 3/4 cup parmesan
  • 2 eggs, slightly beaten
  • I used bell pepper, onion and mushrooms (veggies of your choice)
  • 1 tsp each of Oregano and Basil
  • Ground pepper and salt to taste
  • Optional: 1 serving of turkey pepperoni

Instructions:

  1. Firstly, cook ground meat and veggies until meat is done and veggies are softened.
  2. Then add sauce and seasonings and continue to cook for an additional few minutes.
  3. Boil spaghetti noodles until al dente.
  4. Add 1/2 cup of parmesan cheese and eggs to cooked pasta, mix together and press into a prepared 9X13 baking dish.
  5. Spread ricotta evenly over the pasta.
  6. When the sauce is ready, pour it over the noodles.
  7. Evenly spread the remaining cheeses on top.
  8. Add pepperoni and bake, uncovered at 350 for 30 minutes.

Notes:

Servings: Makes 12 servings

5-6 PersonalPoints per serving
Points will vary according to YOUR plan.

  • Nutritional information is provided for reference, via an online calculator. We recommend that information be checked independently.
Yield: 12

Weight Watchers Pizza Pasta Bake

Weight Watchers Pizza Pasta Bake

This cheesy pasta is like a combination of pasta and pizza in one with the pasta serving as the base or "crust" and the cheeses, sauce, meats and veggies, the toppings of a pizza.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 pound of very lean ground meat.
  • Twelve oz dry wheat spaghetti (any wheat pasta will work)
  • Jar of pasta or spaghetti sauce about 1 24 oz
  • 15 oz part-skim ricotta
  • 6 oz part-skim mozzarella
  • 3/4 cup parmesan
  • 2 eggs, slightly beaten
  • I used bell pepper, onion and mushrooms (veggies of your choice)
  • 1 tsp each of Oregano and Basil
  • Ground pepper and salt to taste
  • Optional: 1 serving of turkey pepperoni

Instructions

  1. Firstly, cook ground meat and veggies until meat is done and veggies are softened.
  2. Then add sauce and seasonings and continue to cook for an additional few minutes.
  3. Boil spaghetti noodles until al dente.
  4. Add 1/2 cup of parmesan cheese and eggs to cooked pasta, mix together and press into a prepared 9X13 baking dish.
  5. Spread ricotta evenly over the pasta.
  6. When the sauce is ready, pour it over the noodles.
  7. Evenly spread the remaining cheeses on top.
  8. Add pepperoni and bake, uncovered at 350 for 30 minutes.

Notes

Servings: Makes 12 servings

5-6 PersonalPoints per serving
Points will vary according to YOUR plan.

Nutritional information is provided for reference, via an online calculator. We recommend that information be checked independently.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 309Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 433mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 24g
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