Baked Ziti {Banza} Bites

Literally, I was looking through my fridge the other day, trying to make space for all the new foods I bought to try (my favorite activity) and saw that I had a jar of sauce that was almost gone, some pre chopped kale and some meal-prepped Banza that needed to be eaten. It was legit a lightbulb moment stemmed from a fit of cleaning boredom that this recipe was created. It is literally one of my easiest, but most delicious creations ever. AND WHY DIDNT I THINK OF IT SOONER is the only question that is left to be asked!

Regardless - you have to try it, and kudos to all of you out there that tried it without me even posting just based on my insta-story! I really didnt measure my first time around making this because I was using what I had, but this recipe is a rough estimate -- the only thing that you could alter a little would be the sauce - you may need a little more or 1 cup could be perfect. If you are using 2 cups of banza and your typical serving for YOU is 1/2 cup - this recipe makes at least 4 servings - with about 3 being a typical 1/2 cup! I found 2 to be plenty and paired it with some protein and extra veggies! You could also have 1-2 as a snack! The options are endless :) 






  • 2 cups cooked Banza pasta
  • 1 cup Marinara sauce (I used Hoboken Farms big red sauce!)
  • garlic & herb seasoning, to taste (I actually used Manitoba Harvest Hemp Heart Toppers, garlic variety!)
  • 1/2 cup part skim/low fat shredded mozzarella cheese
  • 2 eggs
  • ~2 cups chopped kale
  • 1/4 cup chickpea bread crumbs (can sub in whole wheat or panko crumbs here)


  1. Pre-heat oven to 350 degrees
  2. Grease a 12 cup muffin tray
  3. In a large bowl mix: cooked banza, sauce, seasoning, cheese, eggs, kale & breadcrumbs
  4. Scoop mixture out and spread evenly among 12 muffin cups
  5. Bake for 25 minutes
  6. Pop out and ENJOY!!!!!

(told you it was easy!)