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Four-Cheese Baked Ziti

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
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    8 servings

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

  • 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.
  • Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil.
  • 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.
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