Save on Pinterest

Four-Cheese Baked Ziti

Total Time

Prep: 30 min. Bake: 10 min.

Makes

8 servings

Diane Nemitz of Ludington, Michigan writes, “A day without pasta is a like a day without sunshine!” Beefed up with vegetables and cheese, her mouthwatering baked ziti will definitely make days brighter.—Diane Nemitz, Ludington, Michigan
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded carrots
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 1 can (15 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1/8 teaspoon crushed red pepper flakes
  • 8 ounces uncooked ziti or small tube pasta
  • 1 cup (8 ounces) part-skim ricotta cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large nonstick skillet coated with cooking spray, cook the onion, green pepper and carrots until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil.
  3. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts

1 cup: 286 calories, 8g fat (5g saturated fat), 24mg cholesterol, 806mg sodium, 39g carbohydrate (10g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.

Recommended Video