Proscuitto and Cheese Ziti Bake by Buddy Valastro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
I actually used progresso bread crumbs but it didn't have that option here.Also the diced tomatoes is a 14.5 oz canI did not add the butter the original recipe called for and it was still perfect and cut a lot of calories and fat
1. Preheat oven to 400°, middle rack set. Butter a 9 x 13 x 1-3/4" pyrex or ceramic baking dish (equal capacity in oval shape would be nice) in abundant salted water. Cook the ziti to al dente and drain.
2. In large bowl, whisk together the cream, ricotta, fontinella, and salt. Fold in the can of tomatoes with their juices and the mortadella. Add ziti and combine well. Pour all into the prepared baking dish.
3. Bake 15 minutes. After 15 minutes, with a large spoon, stir the contents of the baking dish, sprinkle the top with breadcrumbs and dot with butter. Continue baking another 15 minutes, or until bubbling hot. Remove from oven and allow ziti to cool 10 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user COOKIE86.
2. In large bowl, whisk together the cream, ricotta, fontinella, and salt. Fold in the can of tomatoes with their juices and the mortadella. Add ziti and combine well. Pour all into the prepared baking dish.
3. Bake 15 minutes. After 15 minutes, with a large spoon, stir the contents of the baking dish, sprinkle the top with breadcrumbs and dot with butter. Continue baking another 15 minutes, or until bubbling hot. Remove from oven and allow ziti to cool 10 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user COOKIE86.
Nutritional Info Amount Per Serving
- Calories: 339.1
- Total Fat: 29.0 g
- Cholesterol: 106.1 mg
- Sodium: 923.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.4 g
- Protein: 11.8 g
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