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Baked Ziti

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

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

Directions

  • 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 of 2

Baked Ziti (continued)

Directions (continued)

  • 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.
  • 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.
  • 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).
Nutritional Facts: One serving (about 1-1/3 cups) equals 324 calories, 11 g fat (6 g saturated fat), 38 mg cholesterol, 796 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.