Italian Baked Ziti
This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-3/4 cups spaghetti sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 6 tablespoons water
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano, divided
- 8 ounces ziti or small tube pasta
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Reviews
I've made this recipe for years, it's a favorite of mine. The sauce and the cheeses are perfect together.
I simmered the sauce for 20 minutes just because it was easier to blend all ingredients (and this is how I've made my lasagna sauce for years). I doubled the recipe, used a 4 quart Corning casserole pan and did have some leftover sauce. I just added the sauce to the leftover pasta. My family liked this very much.
No comment left
I have made this several times and I always enjoy it!
This is a very good ziti. Just remember to give yourself plenty of time. 3 hours for the sauce plus an hour for baking.
No comment left
I made this recipe and followed directions exactly. Ended up with not much sauce or cheese mixture. I will have to double it next time.
My favorite pasta dish I love it!!
This is great. Everyone that I have served it to they really like it. It will be made again and again.For snaller entre use a 8X8 baking dish and freeze one ofr later.