Baked Ziti with Fresh Tomatoes Recipe
Baked Ziti with Fresh Tomatoes Recipe photo by Taste of Home

Baked Ziti with Fresh Tomatoes Recipe

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4.5 23 20
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I prepare the sauce ahead of time, so it saves precious moments when we come in after working out in the fields!—Barbara Johnson, Decker, Indiana
TOTAL TIME: Prep: 70 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 70 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 3 pounds plum tomatoes, peeled, seeded and chopped (about 15 tomatoes)
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 8 ounces uncooked ziti
  • 2 cups( 8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 each: 375 calories, 14g fat (7g saturated fat), 60mg cholesterol, 851mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 29g protein

Directions

  1. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, salt, basil and pepper. Reduce heat to low; cover and cook for 45 minutes, stirring occasionally.
  2. Cook ziti according to package directions; drain. Place in a large bowl. Stir in sauce and 1 cup mozzarella cheese. Transfer to a greased 3-qt. baking dish; sprinkle with Parmesan cheese and remaining mozzarella cheese.
  3. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 6 servings.
Originally published as Baked Ziti with Fresh Tomatoes in Country Ground Beef 1993, p50

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Baked Ziti with Fresh Tomatoes

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 30, 2015

"I'm giving 5 stars because of how good this is, that it's easily adaptable to what one has on hand and the fact that I will make this over and over again.

I used chicken breast instead of ground beef because that's what I had. I used 6 garden tomatoes because I didn't grow Romas. I reluctantly omitted the Parmesan cheese because I didn't have any.
I read previous comments and added dried garlic to the meat/onion mixture. Also, I only added 1tsp of salt and it was perfect. I can see why others would comment that as written, the above recipe is too salty.. I have a spice called Italian seasoning and I added a few turns of the grinder as well. I also added 1 tsp of sugar to balance the acidity of the tomatoes.
I don't own a Dutch oven so a big soup pot that I use for chili and stews worked fine.
Otherwise, I made it as written. I will definitely make this again, in fact it was requested! I will use Italian sausage next time because that sounds fantastic!"

MY REVIEW
Reviewed Apr. 11, 2015

"I didn't have 15 tomatoes, I had 2. I used those, one 15oz can organic tomato sauce and one can of diced tomatoes. I also added 2 large minced garlic cloves to the beef and onion. It was very good. As mentioned, it is salty - but we like salty - if you don't I'd cut back on what is recommended."

MY REVIEW
Reviewed Dec. 9, 2013

"Tomatoes and pasta was good. The meat and salt together was a little too salty. Next time I'd either half the salt or take it out altogether"

MY REVIEW
Reviewed Nov. 9, 2013

"This was good after I anticipated the errors in this recipe and fixed them ahead of time. With this much acid, you need sugar. I added a tsp of sugar and Italian seasoning in addition to the basil. Also, I used canned diced tomatoes. Who has time to peel, chop & deseed tomatoes? Suppose if I had a garden this would be a good way to use my tomatoes."

MY REVIEW
Reviewed Jul. 15, 2013

"I really enjoyed this recipe and will be adding this to my recipe box. I did not change anything in the recipe."

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