"Ziti! Ziti!" And not in a good way. We took this as a "no," he would not try it.

We thought it was a decent facsimile of the more sinful classic. And it's easy to make ahead and take to a potluck, although it does take a while to reheat (at least 30 minutes at 350 degrees).

Baked Ziti

Serves 8

one 14 1/2 ounce box fiber-enriched ziti or penne

one 15-ounce container fat-free ricotta cheese

2 large egg whites

2 cups finely shredded reduced-fat mozzarella cheese (divided use)

1/4 teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

Crushed red pepper flakes, to taset

3 1/2 cups low-fat, low-sodium marinara sauce (divided use)

2 tablespoons grated reduced-fat parmesan cheese

Preheat the oven to 450 degrees. Lightly mist a 13-by-9-inch ceramic or glass baking dish with olive oil spray.

Cook the ziti according to package directions until al dente. Drain. In a large mixing bowl, mix ricotta, egg whites, and 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.

Spread 1 cup of the marinara sauce on the bottom of the prepared dish. Add half the pasta in an even layer over the sauce. Top the pasta evenly with another 1 cup sauce. Layer the remaining pasta over the sauce. Spoon remaining sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the parmesan over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon among 8 bowls and serve.

Recipe and analysis from The Biggest Loser Family Cookbook

Per serving: 350 calories, 22 grams protein, 57 grams carbohydrate, 6 grams fat, 3 grams saturated fat, 20 milligrams cholesterol, 8 grams fiber, 429 milligrams sodium