I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was not only a success with my family, but a potlucks, too. It is also very versatile. You can use jarred sauce, double or triple the recipe and it freezes well. —Kimberley Pitman, Smyrna, Delaware Field Editor
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VERIFIED BY Taste of Home Test Kitchen
- 2 cans (29 ounces each) tomato puree
- 1 can (12 ounces) tomato paste
- 1 medium onion, chopped
- 1/4 cup minced fresh parsley
- 2 tablespoons dried oregano
- 4 teaspoons sugar
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- ZITI:
- 1 package (16 ounces) ziti
- 1 egg, beaten
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a 3- or 4-qt. slow cooker, combine the first ten ingredients. Cover and cook on low for 4 hours.
- Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture.
- Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
Originally published as Over-the-Top Baked Ziti in Taste of Home
Fall 2012
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