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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 330.4
  • Total Fat: 13.2 g
  • Cholesterol: 40.2 mg
  • Sodium: 693.8 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 20.5 g

View full nutritional breakdown of Baked Ziti calories by ingredient
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Baked Ziti

Submitted by: BUCKERETTE

Introduction

Recipe makes 2 casseroles, one for dinner and one for the freezer! Recipe makes 2 casseroles, one for dinner and one for the freezer!
Number of Servings: 16

Ingredients

    1 lb lean ground beef
    2 medium onions, chopped
    3 garlic cloves, minced
    1 jar (28 oz) meatless spaghetti sauce
    1 can (28 oz) diced tomatoes, undrained
    1 can (12oz) tomato paste
    3/4 C water
    2 T minced fresh parsley
    1 T worcestershire sauce
    2 t dried basil
    1 1/2 t dried oregano; divided
    1 lb uncooked barilla plus penne
    1 carton (15 oz) part skim ricotta cheese
    2 C (8oz) shredded part-skim mozzarella cheese
    1/2 C Grated parmesean cheese
    1/2 C egg substitute
    1/2 t salt
    1/2 t pepper

Directions

In a large saucepan, cook beef, onions, and garlic over medium high heat until no longer pink; drain. Stir in spaghetti sauce, tomatoes, tomato pastes, water, parsley, worcesthershire, basil and 1 oregano. Cover and simmer for 3 hours. stirring occasionally.

Cook pasta according to package directions; drain.

In a bowl combine ricotta, mozzarella, 1/4 C parmesan, egg substitute, salt and pepper.

In 2 greased 13X9X2" baking dishes coated with nonstick cooking spray, spread 1 C of meat sauce. In each dish layer 1/4 of the pasta, 1 C meat sauce and a forth of cheese mixture. Top with remaining sauce.Sprinkle with remaining Parmesan and oregano.

Cover and bake at 350 degrees for 1 hours.

Yields 2 casserols (8 servings per casserole)

Number of Servings: 16

Recipe submitted by SparkPeople user BUCKERETTE.






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Member Ratings For This Recipe

  • Based on the calorie intake etc, this recipe looks great and I love to make Ziti. I need to try and taste it, but I believe it'll be great! - 9/3/07

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