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

Provolone Ziti Bake Recipe

Read Reviews (7)
4.55 7
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 medium onion, chopped
  • 1 tablespoon olive oil
  • 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

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

Directions

  1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, wine, sugar and basil. Bring to a boil; remove from the heat. Stir in ziti.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 1 hour. Top with cheese. Bake, uncovered, 4-6 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

Nutritional Facts

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

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

Reviews for Provolone Ziti Bake(7)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
Reviewed Feb. 2, 2012

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.

MY REVIEW
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.

MY REVIEW
Reviewed Jan. 16, 2012

I'll add some addition salt and spices next time I make this...had a mild flavor. Easy to make!!!

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