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Four-Cheese Baked Ziti

 Four-Cheese Baked Ziti
Diane Nemitz of Ludington, Michigan writes, “A day without pasta is a like a day without sunshine!” Beefed up with vegetables and cheese, her mouthwatering baked ziti will definitely make days brighter.—Diane Nemitz, Ludington, Michigan
8 ServingsPrep: 30 min. Bake: 10 min.


  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded carrots
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 1 can (15 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1/8 teaspoon crushed red pepper flakes
  • 8 ounces uncooked ziti or small tube pasta
  • 1 cup (8 ounces) part-skim ricotta cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  • In a large nonstick skillet coated with cooking spray, cook the
  • onion, green pepper and carrots until crisp-tender. Add garlic; cook
  • 1 minute longer. Stir in the tomatoes, broth and pepper flakes;
  • bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Cook ziti according to package directions; drain. Stir in the
  • vegetable mixture, ricotta cheese, provolone cheese and basil.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at

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Four-Cheese Baked Ziti (continued)

Directions (continued)

  • 425° for 10-15 minutes or until heated through and cheese is
  • melted. Yield: 8 servings.
Nutritional Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.