Baked Ziti (adapted from campbellskitchen.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ronzoni Garden Delight Penne Rigate (or ziti) 8-10 oz Ragu Light Sauce - Tomato & Basil, 3 cups1 small onion - chopped 1 clove garlic, minced1 cup shredded mozzarella cheese, part skim milk1 lb ground venison or beef
Cook the ground meat, onion, and garlic in saucepot over medium high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce, ziti and 1/2 cups mozzarella cheese in the saucepot. Spoon the mixture into 12 1/2 x 8 1/2 x 2 disposable foil pan. Top with the remaining mozzarella cheese.
Bake at 350°F for 30 minutes or until hot and the cheese is melted.
(Note: To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350°F. for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350°F. for 45 minutes or until it's hot.)
Makes 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOMERROCKZ1.
Stir the sauce, ziti and 1/2 cups mozzarella cheese in the saucepot. Spoon the mixture into 12 1/2 x 8 1/2 x 2 disposable foil pan. Top with the remaining mozzarella cheese.
Bake at 350°F for 30 minutes or until hot and the cheese is melted.
(Note: To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350°F. for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350°F. for 45 minutes or until it's hot.)
Makes 6 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOMERROCKZ1.
Nutritional Info Amount Per Serving
- Calories: 412.9
- Total Fat: 10.1 g
- Cholesterol: 85.0 mg
- Sodium: 519.9 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 5.6 g
- Protein: 32.6 g
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