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Provolone Ziti Bake

 Provolone Ziti Bake
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
8 ServingsPrep: 20 min. Bake: 65 min.

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

Directions

  • Preheat oven to 350°. In a 6-qt. stockpot, heat oil over
  • medium-high heat. Add onion; cook and stir 3-4 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
  • ziti.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Bake,
  • covered, 1 hour. Top with cheese. Bake, uncovered, 4-6 minutes
  • longer or until ziti is tender and cheese is melted. Yield: 8
  • servings.
Nutritional Facts: 1-1/2 cups equals 381 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 763 mg sodium,

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Provolone Ziti Bake (continued)

Nutritional Facts: 60 g carbohydrate, 4 g fiber, 16 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.