SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 221.7
  • Total Fat: 5.1 g
  • Cholesterol: 13.6 mg
  • Sodium: 217.8 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.9 g

View full nutritional breakdown of Baked Ziti calories by ingredient
Report Inappropriate Recipe

Baked Ziti

Submitted by: MZDANI77

Introduction

Recipe, as is, produces a vegetarian, or meatless, entree. However, you can add ground beef, turkey, or sausage if desired. Recipe, as is, produces a vegetarian, or meatless, entree. However, you can add ground beef, turkey, or sausage if desired.
Number of Servings: 16

Ingredients

    16 oz. box penne pasta
    15 oz. part skim ricotta cheese
    2 cups shredded mozzarella, divided
    13 oz. spaghetti or marinara sauce
    1/2 cup grated parmesan cheese
    Italian seasoning, to taste
    1/2 cup water from cooking pasta

Directions

This recipe makes approximately 16 1-cup servings.

1. Preheat the oven to 350 degrees.
2. Grease or spray the bottom and sides of a 9 x 9 baking pan.
3. Following the directions on the box of penne pasta, cook the penne until tender. Does not have to be perfectly cooked, as the pasta will continue cooking while baking.
4. In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, 1/4 cup of grated parmesan cheese, 13 ounces of spaghetti or marinara sauce, italiam seasoning, and 1/2 cup of water from the cooked pasta.
5. Drain the water from the penne and add to sauce mixture in the mixing bowl. Mix well.
6. Spread the pasta mixture into the greased baking pan and cover with aluminum foil.
7. Baked, covered for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is a nice, light golden brown.
8. Allow the baked ziti to cool for 15 minutes before serving. Makes approximately 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user MZDANI77.






Great Stories from around the Web


Rate This Recipe