With its rich Italian flavor and generous combination of cheeses, it's hard to believe this pasta entree is light. Paula Zsiray of Logan, Utah shared the recipe for her simple six-ingredient specialty. It's sure to become a favorite with your family.
- 1 package (16 ounces) ziti or small tube pasta
- 1 egg, lightly beaten
- 1 carton (15 ounces) part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 jar (28 ounces) meatless spaghetti sauce
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.
- Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese.
- Cover and bake at 375° for 45-50 minutes or until heated through. Yield: 12 servings.
Originally published as Baked Ziti Casserole in Light & Tasty February/March 2004, p61
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Baked Ziti Casserole
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review