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Over-the-Top Baked Ziti

I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. 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
  • Total Time
    Prep: 20 min. + slow cooking Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 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 large egg, beaten
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups 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
  • Additional minced fresh parsley, optional

Directions

  • In a 3- or 4-qt. slow cooker, combine the first 10 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 13x9-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. 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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Reviews

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Average Rating:
  • Tinksmom2007
    Oct 21, 2020

    I tripled the mozzarella cheese and added a little garlic.