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Italian Baked Ziti Recipe

Italian Baked Ziti Recipe

This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.
TOTAL TIME: Prep: 20 min. + simmering Bake: 1 hour YIELD:6 servings


  • 1/2 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1-3/4 cups spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 6 tablespoons water
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried oregano, divided
  • 8 ounces ziti or small tube pasta
  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • 2. Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally.
  • 3. Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper.
  • 4. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano.
  • 5. Cover and bake at 350° for 1 hour or until heated through. Yield: 6 servings.

Nutritional Facts

1-1/3 cups equals 431 calories, 14 g fat (7 g saturated fat), 81 mg cholesterol, 818 mg sodium, 50 g carbohydrate, 6 g fiber, 27 g protein.

Reviews for Italian Baked Ziti

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Reviewed Apr. 27, 2012

"I have made this several times and I always enjoy it!"

Reviewed Mar. 13, 2012

"This is a very good ziti. Just remember to give yourself plenty of time. 3 hours for the sauce plus an hour for baking."

Reviewed Jan. 29, 2012

"I made this recipe and followed directions exactly. Ended up with not much sauce or cheese mixture. I will have to double it next time."

Reviewed Sep. 24, 2011

"My favorite pasta dish I love it!!"

Reviewed Feb. 24, 2011

"This is great. Everyone that I have served it to they really like it. It will be made again and again.

For snaller entre use a 8X8 baking dish and freeze one ofr later."

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Wine Pairings

Medium-Bodied Red Wine

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