Baked Ziti Recipe
Baked Ziti Recipe photo by Taste of Home

Baked Ziti Recipe

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From Kalamazoo Michigan, Kim Neer makes this comforting Italian dish with a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses.
TOTAL TIME: Prep: 20 min. + simmering Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + simmering Bake: 1 hour
MAKES: 12 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 jar (28 ounces) reduced-sodium meatless spaghetti sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 3/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano, divided
  • 1 package (16 ounces) ziti or 16 ounces small tube pasta
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup egg substitute
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1-1/3 cup: 324 calories, 11g fat (6g saturated fat), 38mg cholesterol, 796mg sodium, 30g carbohydrate (0g sugars, 3g fiber), 26g protein Diabetic Exchanges:1 starch, 3 lean meat 3 vegetabl

Directions

  1. In a large saucepan, cook beef and onions 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 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally.
  2. Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 1/4 cup Parmesan cheese, egg substitute, salt and pepper.
  3. In two greased 13-in. x 9-in. baking dishes coated with cooking spray, spread 1 cup of meat sauce. In each dish, layer a fourth of the pasta, 1 cup meat sauce and a fourth of the cheese mixture. Repeat layers of pasta, sauce and cheese mixture.
  4. Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through. Yield: 2 casseroles (12 servings each).
Originally published as Baked Ziti in Light & Tasty February/March 2001, p65

Medium-Bodied Red Wine

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


Reviews for Baked Ziti

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (8)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 4, 2016

"I halved the recipe to make 1 pan. I also subbed orichette pasta, they acted like little bowls for the cheese/meat. SO good!"

MY REVIEW
Reviewed Dec. 25, 2015

"Not sure it was worth all the time.. I prefer my pasta with less meat and more cheese."

MY REVIEW
Reviewed Aug. 5, 2014

"A homemade sauce doesn't start with jarred spaghetti sauce. This is not 'from scratch'."

MY REVIEW
Reviewed Dec. 18, 2011

"This is very good. Almost like lasagna. I like the homemade sauce however, it is very time consuming. I would also like to know if egg beaters is what was meant by egg substitute. I ended up using the egg beaters because I could not find the actual egg substitute which is a powder. The egg beaters worked just fine though. Thank you for the great idea."

MY REVIEW
Reviewed Oct. 28, 2011

"Great flavor and not as filling/bloating as most pastas."

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