- 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
- 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.
- 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.
- Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 6 servings.
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
"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!"
"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."
"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"
"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."
"I really enjoyed this recipe and will be adding this to my recipe box. I did not change anything in the recipe."
"While fresh tomatoes are delicious, if you are pressed for time you can use drained canned tomatoes. Also I substituted sausage which added a little kick to it. It was delicious."
"Made this with Italian Sausage and Burpee's Fresh Salsa that I froze last fall. Granddaughter gave 5 stars. I will make it this summer when I have fresh tomatoes. Uf Dah!"
"FYI, if you brown the meat until there is some caramelization and deglaze the pan with some red wine, scraping up the bits stuck to the bottom of the pan, you will have a richer flavored sauce. Use fresh herbs, oregano and basil, and you will be able to elevate this recipe from High School cafeteria style to something that will please a more sophisticated palate."
"I used home canned tomatoes."
"This is an incredible dish. We season up the beef a bit more with onion powder, italian seasoning and some garlic powder to taste. I try and make this once a month!"