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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 8 servings |
||
| Calories 496 | ||
| Calories from Fat 166 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 9.6g | 48% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 775mg | 32% | |
| Potassium 612mg | 17% | |
| Total Carbohydrate 57.8g | 19% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 11.3g | ||
| Protein 23.8g | 47% | |
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Best Baked Ziti
By: Bev
Jul 3, 2004
Looking for a way to use up that leftover Tomato Sauce you made the other day? What better way than to try this ziti recipe! You can use canned sauce, but homemade is always better! Hope you enjoy this recipe! My kids practically grew up on it
SERVES 8
Ingredients
- 16 ounces ziti pasta, uncooked
- 3 1/2 cups spaghetti sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 egg, slightly beaten
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon grated parmesan cheese
- cooking spray
Directions
1
Cook ziti according to package directions; drain.2
In large bowl, combine ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.3
In a 9" x 13" pan (sprayed with cooking spray- for easy clean-up) pour 1/2 cup spaghetti sauce; spread ziti mixture evenly over sauce.4
Top with remaining 1 1/2 cups spaghetti sauce and spread evenly; sprinkle with parmesan cheese (I add additional mozzarella to the top as well).5
Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly.
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- Main Ingredient > Pasta, Rice & Grains > Pasta
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Featured Reviews for This Recipe
From: mums the word
On Jun 18, 2008
We enjoyed this very much. Really simple to make too. I did not have homemade sauce so just used store bought...homemade sauce would only make it better. Can't wait for the leftovers because Italian usually tastes even better the next day. Thx Bev.
From: Chef #803620
On May 29, 2008
Fantastic recipe as is - I make this all the time - everybody loves it! I sometimes make it with cottage cheese (drained) instead of ricotta - my kids prefer it that way. I also often double the recipe, freezing one.
From: BrendaM
On Feb 5, 2005
Wonderful! I followed the recipe as stated but added a tiny bit more mozzarella cheese both on top and when mixing with the ricotta (since we love cheese). I made this in two smaller pans so I could give my son one to take home! His comment was "Mom, that was awesome!" I reduced the baking time to approximately 25 minutes to compensate for using smaller pans.
Thanks, Bev, for another wonderful recipe which has replaced my "regular" baked ziti recipe! 
From: Tobago Cay
On Aug 9, 2004
Excellent. When I've made baked ziti in the past I haven't done step 2. I think that really makes a difference. Will be making this again! Thanks.
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