Low Acid Baked Ziti

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This low acid baked ziti skips tomatoes, garlic, and peppery heat. Instead, it gets flavor from fresh herbs, smooth ricotta, and mozzarella for a creamy and mild finish. The pasta bakes up bubbly and golden, perfect for a reflux-sensitive dinner that still feels indulgent. It’s a crowd-pleasing casserole made for stomach-soothing, GERD-safe comfort.

Ingredients Needed:

• 1 tablespoon unsalted butter: to grease the baking dish
• 1 pound ziti or short pasta: cooked al dente
• 2 pounds part-skim ricotta cheese: creamy and easy on digestion
• ½ cup lactose-free whole milk: replaces heavy cream gently
• ½ cup starchy pasta water: helps bind the sauce
• 1 tablespoon garlic-infused olive oil: flavor without reflux risk
• ½ teaspoon white pepper (optional): milder than black pepper
• 1½ cups shredded low-moisture mozzarella: mild and reflux-friendly
• ½ cup grated fresh Parmesan: use moderately to keep acid low
• 8 basil leaves: chopped or torn
• 4 scallions: green tops only for gentler digestion
• 1 tablespoon fresh dill: optional but adds fresh flavor
• 1 tablespoon fresh chives: mild, oniony taste
• 1 teaspoon fresh oregano: gentle and aromatic
• Salt: as needed for taste (use lightly)

How To Make Low Acid Baked Ziti:

Prep the Oven and Dish:
Preheat oven to 375°F. Butter a 13×9-inch baking dish with unsalted butter.

Cook the Pasta:
Boil ziti until al dente. Reserve ½ cup of starchy pasta water, then drain. Let pasta cool slightly.

Make the Ricotta Base:
In a food processor, blend ricotta, garlic-infused oil, salt, and optional white pepper until smooth. Add the milk and blend again.

Mix the Filling:
Pour ricotta mixture into a large bowl. Whisk in pasta water until smooth. Fold in mozzarella, Parmesan, scallions, and herbs. Add the cooked pasta and mix to coat.

Assemble and Bake:
Spread the mixture in the prepared dish. Sprinkle a small handful of mozzarella on top. Bake for 25 minutes until bubbly and golden. Let cool slightly before serving.

Recipe Tips:

• Use garlic-infused oil instead of fresh garlic for reflux safety
• Avoid red pepper flakes and black pepper—these trigger heartburn
• Use part-skim cheese to keep it creamy but lighter
• Stir in milk slowly to avoid curdling
• Let pasta sit before serving for better slicing

How to Store & Reheat:

• Room Temperature: Not recommended—cool and refrigerate promptly
• Fridge: Store covered for up to 3 days
• Freezer: Freeze portions up to 2 months; reheat at 350°F for 15–20 minutes

Nutrition Facts (Approx. per serving, 1/10 of casserole):

• Calories: 385
• Sodium: 290 mg
• Protein: 21 g
• Fat: 17 g
• Carbs: 34 g
• Fibre: 2 g
• Sugar: 4 g

FAQs:

Is baked ziti okay for acid reflux?
Yes, when made without tomatoes, garlic, or spicy peppers like in this low acid version.

What pasta sauce is best for GERD?
Creamy ricotta-based sauces with no tomato or citrus are safest for acid reflux.

Can I use garlic in low acid recipes?
Yes—garlic-infused oil gives flavor without triggering reflux like fresh garlic does.

Is cheese okay on a low acid diet?
Yes, mild cheeses like mozzarella and ricotta are well tolerated in moderation.

Can I make this baked ziti ahead?
Yes. Prepare and refrigerate unbaked for up to 24 hours. Bake when ready to serve.

Try More Recipes:

• Low Acid Lasagna
• Low Acid Sweet Potato Soup
• Low Acid Broccoli Soup