Joy Bauer Weight Loss

RecipeBaked Ziti Muffins

Nutrition Facts
Amount per Serving
  • Calories: 138
  • Protein: 9 g
  • Total Fat: 4 g
    • Unsaturated Fat: 3 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 32 mg
  • Total Carbohydrate: 15 g
  • Dietary Fiber: 2 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 230 mg
Good For

Craving baked ziti? In my health-ified version, I added some good-for you greens and then I baked them in muffin tins for automatic portion control. My Baked Spinach-Ziti Muffins are perfectly packaged and loaded with nutrition so you can enjoy whenever you want. Give them a shot tonight!

For more healthy recipes, check out my new book, From Junk Food to Joy Food! Order here.

  • Prep time
  • Total Time
This recipe makes 24

1 box whole grain penne, ziti, or rigatoni
1¼ pounds lean ground turkey (at least 90% lean)
1 teaspoon onion powder
1 teaspoon garlic powder
10 ounces frozen, chopped spinach, thawed and well-drained
1 egg
1 egg white
½ teaspoon dried basil
½ teaspoon dried oregano
1½ cups shredded part-skim mozzarella, divided
1 jar (24 ounces) marinara sauce
½ cup grated Parmesan


Preheat the oven to 350˚. Liberally coat 24 muffin tins with nonstick oil spray.

Cook pasta to al dente, according to package instructions. Reserve ½ cup of pasta water. 

In a large pan, cook the ground turkey, using a wooden spoon to break the meat into crumbles. Add onion powder and garlic powder. Stir frequently, pouring small amounts of pasta water into the pan to help incorporate browned bits from bottom. Once browned, remove from the stove.

In a separate bowl, blend spinach, egg, egg white, basil and oregano. Add to the ground turkey mixture and combine.

Add 1 cup of the mozzarella, marinara sauce and cooked ziti. Mix to combine. Season with salt and pepper to taste. 

Spoon ziti mixture into each muffin tin (using about ½ cup per muffin tin—pack it down with spoon or fingers). Cover pan loosely with foil paper and place in oven for 20 minutes. Remove from oven and divide remaining ½ cup mozzarella cheese and Parmesan cheese evenly over each. Place back in the oven for 5 to 10 minutes until cheese is golden brown. 

Remove from oven, and let muffins sit for 5 minutes before scooping out of the pan. 

Notes: You can swap frozen spinach for chopped, fresh baby spinach leaves. If you prefer crunchy muffin tops, simply keep pan uncovered the entire time while baking in oven.