Thursday, July 1, 2010

Baked Ziti

1 lb. ground beef
1 med. onion, chopped
4 garlic cloves, minced
1-26 ounce spaghetti sauce (I use canned Hunts, Traditional or Garlic flavor)
1 can (14.5 ounce) diced tomatoes, drained
1 tbls. parsley
1.5 tsp. Worchestershire sauce
1 tsp. dried basil
1 tsp. dried oregano
8 ounces ziti (cook to al dente)
1 carton (8 oz.) ricotta
2 cups shredded mozzarella
1/4 c grated Parmesan, divided
2 eggs, lightly beaten
1/4 tsp salt
1/4 tsp pepper

  1. Cook beef, onion, and garlic. Stir in tomatoes and spices.
  2. In a bowl, mix cheeses, eggs, salt and pepper.
  3. In a sprayed 9X13, layer, 1 cup sauce, half the pasta, half the cheese, 1 cup sauce, remaining pasta, cheese, and remaining sauce.
  4. Top with Parmesan.
  5. Bake at 350 for 1 hour, or until heated through.
NOTE: I did not have ricotta and substituted low-fat cream cheese. It was really good and I'd definitely use it again.
Also good to divide into two smaller pans and freeze one.

1 comment:

Margaret Mary said...

A couple more notes: I just made this with a batch of Queso Blanco and it was delish!

This divides nicely into two smaller baking dishes (with one for the freezer).

Also, I always second guess myself on the 8 ounces of pasta, but it really is enough.