Print Options

Back to Over-the-Top Baked Ziti >

Include these items:

Taste of Home Logo

Over-the-Top Baked Ziti

Over-the-Top Baked Ziti
I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was not only a success with my family, but a potlucks, too. It is also very versatile. You can use jarred sauce, double or triple the recipe and it freezes well. —Kimberley Pitman, Smyrna, Delaware Field Editor
8 ServingsPrep: 20 min. + simmering Bake: 20 min.

Ingredients

  • 2 cans (29 ounces each) tomato puree
  • 1 can (12 ounces) tomato paste
  • 1 medium onion, chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons dried oregano
  • 4 teaspoons sugar
  • 3 garlic cloves, minced
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ZITI:
  • 1 package (16 ounces) ziti
  • 1 egg, beaten
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a 3- or 4-qt. slow cooker, combine the first ten ingredients.
  • Cover and cook on low for 4 hours.
  • Cook ziti according to package directions. In a large bowl, combine
© Taste of Home 2013

2 of 2

Over-the-Top Baked Ziti (continued)

Directions (continued)

  • the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt,
  • pepper and 5 cups sauce. Drain ziti; stir into cheese mixture.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Pour remaining sauce over the top; sprinkle with remaining
  • mozzarella cheese. Bake at 350° for 20-25 minutes or until
  • bubbly. Yield: 8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013