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Baked Ziti

Baked Ziti
This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.
6 ServingsPrep: 20 min. + simmering Bake: 1 hour

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-3/4 cups spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 6 tablespoons water
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried oregano, divided
  • 8 ounces ziti or small tube pasta
  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, cook beef and onion over medium heat until meat
  • is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley,
  • Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and
  • simmer for 3 hours, stirring occasionally.
© Taste of Home 2013

2 of 2

Baked Ziti (continued)

Directions (continued)

  • Cook pasta according to package directions; drain. In a large bowl,
  • combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt
  • and pepper.
  • Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish.
  • Layer with half of the pasta, a third of the meat sauce and half of
  • the cheese mixture. Repeat layers. Top with remaining sauce.
  • Sprinkle with remaining Parmesan and oregano.
  • Cover and bake at 350° for 1 hour or until heated through. Yield:
  • 6 servings.
Nutrition Facts: 1-1/3 cups equals 431 calories, 14 g fat (7 g saturated fat), 81 mg cholesterol, 818 mg sodium, 50 g carbohydrate, 6 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013