Over-the-Top Baked Ziti
TOTAL TIME: Prep: 20 min. Cook: 4 hours 20 min.
YIELD: 8 servings.
I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef. The revised recipe was a success not only with my family but at potlucks too. It's so versatile: You can use jarred sauce, double or triple the recipe, and even freeze it. —Kimberley Pitman, Smyrna, Delaware Field Editor
Ingredients
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2 cans (29 ounces each) tomato puree
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1 can (12 ounces) tomato paste
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1 medium onion, chopped
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1/4 cup minced fresh parsley
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2 tablespoons dried oregano
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4 teaspoons sugar
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3 garlic cloves, minced
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1 tablespoon dried basil
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1 teaspoon salt
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1/2 teaspoon pepper
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ZITI:
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1 package (16 ounces) ziti
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1 large egg, beaten
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1 carton (15 ounces) reduced-fat ricotta cheese
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2 cups shredded part-skim mozzarella cheese, divided
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3/4 cup grated Parmesan cheese
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1/4 cup minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Additional minced fresh parsley, optional
Directions
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1.
In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours.
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2.
Cook ziti according to the package directions. In a large bowl, combine egg, ricotta cheese, 1 cup mozzarella, Parmesan cheese, parsley, salt, pepper and 5 cups slow-cooked sauce. Drain ziti; stir into sauce mixture.
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3.
Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining mozzarella cheese. Bake at 350° until bubbly, 20-25 minutes. If desired, garnish with additional parsley.
Nutrition Facts
1 serving: 499 calories, 10g fat (6g saturated fat), 62mg cholesterol, 826mg sodium, 72g carbohydrate (16g sugars, 6g fiber), 29g protein.
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