I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef. 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
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 the package directions. In a large bowl, combine egg, ricotta cheese, 1 cup mozzarella, Parmesan cheese, parsley, salt, pepper and 5 cups slow-cooked sauce. Drain ziti; stir into sauce mixture.
- Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining 1 cup mozzarella cheese. Bake at 350° until bubbly, 20-25 minutes. If desired, garnish with additional parsley.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
Loading Popular in the Community
Loading Reviews
