Provolone Ziti Bake Recipe
Provolone Ziti Bake Recipe photo by Taste of Home
Next Recipe

Provolone Ziti Bake Recipe

Read Reviews
4.5 13 17
Publisher Photo
As easy as it is filling and delicious, this Italian meal appeals to everyone—and they won’t even miss the meat. Serve with salad and hot French bread, and watch it disappear. —Vicky Palmer, Albuquerque, New Mexico
TOTAL TIME: Prep: 20 min. Bake: 65 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 65 min.
MAKES: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (28 ounces each) Italian crushed tomatoes
  • 1-1/2 cups water
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon dried basil
  • 1 package (16 ounces) ziti or small tube pasta
  • 8 slices provolone cheese

Nutritional Facts

381 calories: 1-1/2 cups, 8g fat (4g saturated fat), 15mg cholesterol, 763mg sodium, 60g carbohydrate (13g sugars, 4g fiber), 16g protein .

Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, water, wine, sugar and basil. Bring to a boil; remove from heat. Stir in uncooked ziti.
  2. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, covered, 1 hour. Top with cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted. Yield: 8 servings.
Originally published as Provolone Ziti Bake in Healthy Cooking December/January 2012, p50

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for Provolone Ziti Bake

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
dschultz01
Reviewed May. 8, 2016

"Pretty easy to make, but the taste was just ok."

MY REVIEW
DianeC23
Reviewed Jan. 22, 2016

"This recipe is very easy and quite filling. I bought diced tomatoes by mistake, but they worked out just fine. It makes a lot of pasta, but leftovers are good, too! We'll keep this recipe, and I'll be making it again!"

MY REVIEW
MoTPC
Reviewed Jan. 3, 2016

"This is by far one of the best baked pasta dishes I've made! I did add some salt and additional spices to our liking, but loved the end result - perfect pasta and nice thick sauce!"

MY REVIEW
Zemke8
Reviewed Jan. 1, 2016

"Very easy, nice flavor, large portion and both my daughter and husband loved despite no meat. Great for meatless Mondays!"

MY REVIEW
lisadritchie
Reviewed Nov. 5, 2014

"Super easy, the oven does all the work. This also freezes well for lunches on the go later on."

MY REVIEW
klesinski
Reviewed Jun. 13, 2014

"Super easy to make! I cut this recipe in half and used crushed tomatoes with basil so I substituted basil with dried Italian seasoning. Sauce was a bit sweet for my daughter's taste so may eliminate the sugar next time. This is quick to prepare so had plenty of time to make a salad to go with!"

MY REVIEW
jwfy
Reviewed Oct. 11, 2012

"Made half recipe. Followed recipe with 2 exceptions. 1) I added a small sweet red pepper, chopped. 2) I added 1/4 lb. of sweet Italian sausage cooked to one side of the dish (wife does not like meat). I used the wine. Next time I would add additional cheese (cheese lovers). This was simply/easy and very good."

MY REVIEW
robinlaz
Reviewed Apr. 27, 2012

"It was very little work the oven did most of the work (good for after work). My husband loved the provolone cheese on top. I made half a recipe and it came out perfect - you could add veggies and meat or meat substitue as well and it would be great!"

MY REVIEW
goodcooker49
Reviewed Feb. 2, 2012

"<p>Was tempted to add meat, but was surprisingly pleased with the recipe as is. Very easy and quick as you don't have to precook the pasta.</p>"

MY REVIEW
jujubead1313
Reviewed Jan. 30, 2012

"This was super easy and tasty. Picky-eater approved. I added pasta and boiled for about 6 minutes and reduced covered baking time to 35 minutes. I used chicken stock instead of wine and added half a can of olives. I made a half batch and it came out great."

Loading Image