Baked Ziti Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Sauce28 ounce can tomato sauce28 ounce can crushed tomatoes1 1/2 cups chopped mushrooms1/2 cup chopped yellow onion3 tablespoons dried basil1/4 teaspoon dried rosemary2 teaspoons black pepper1 teaspoon paprika1 teaspoon Italian seasoning (mixed dried spices)2 heaping teaspoonfuls of minced garlicCheeses12 ounce container of skim ricotta 1 cup low-fat grated parmesan1 cup shredded or grated asiago 8 ounces shredded mozzarellaTopping1 red bell pepper, sliced into 1/4 inch pieces
Pasta
Cook the ziti pasta according to package directions. It should be al dente -- meaning the pasta is firm, but not too hard or too soft.
Sauce
1. Empty the tomato sauce and the crushed tomatoes into a large pot.
2. Chop the onions into small pieces, making sure not to mince them. Add them to the tomato mixture in the pot.
3. Chop the mushrooms into small pieces. Put them into the pot, as well.
4. Add the rest of the sauce ingredients and stir the mixture. Cover and let simmer for about 10 minutes until hot but not boiling.
Turn on the oven to 350 to pre-heat it.
Filling the Casserole Dish
1. In a large casserole dish, put a layer of sauce at the bottom of the dish.
2. Cover the sauce with a few scoops of ziti, making sure it's well distributed.
3. Add the ricotta cheese, using a table spoon to drop dollops over the pasta. You should use about half the ricotta. Don't worry if there are gaps. It will even out during the cooking process.
4. sprinkle the asiago, parmesan, and mozzarella on top of the ricotta.
5. Repeat this to create a second or third layer. You should liberally use the sauce, leaving the mozzarella for the very top layer.
6. Place the sliced red pepper on top of the last layer and cover.
7. Put casserole dish in the oven and bake for about 25 minutes.
8. Pull out the ziti and uncover it. Set the oven to broil, and cook the ziti for five more minutes, or until the cheese and peppers brown.
Serving Size: Makes approximately 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TLCOUNCIL.
Cook the ziti pasta according to package directions. It should be al dente -- meaning the pasta is firm, but not too hard or too soft.
Sauce
1. Empty the tomato sauce and the crushed tomatoes into a large pot.
2. Chop the onions into small pieces, making sure not to mince them. Add them to the tomato mixture in the pot.
3. Chop the mushrooms into small pieces. Put them into the pot, as well.
4. Add the rest of the sauce ingredients and stir the mixture. Cover and let simmer for about 10 minutes until hot but not boiling.
Turn on the oven to 350 to pre-heat it.
Filling the Casserole Dish
1. In a large casserole dish, put a layer of sauce at the bottom of the dish.
2. Cover the sauce with a few scoops of ziti, making sure it's well distributed.
3. Add the ricotta cheese, using a table spoon to drop dollops over the pasta. You should use about half the ricotta. Don't worry if there are gaps. It will even out during the cooking process.
4. sprinkle the asiago, parmesan, and mozzarella on top of the ricotta.
5. Repeat this to create a second or third layer. You should liberally use the sauce, leaving the mozzarella for the very top layer.
6. Place the sliced red pepper on top of the last layer and cover.
7. Put casserole dish in the oven and bake for about 25 minutes.
8. Pull out the ziti and uncover it. Set the oven to broil, and cook the ziti for five more minutes, or until the cheese and peppers brown.
Serving Size: Makes approximately 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TLCOUNCIL.
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 11.3 g
- Cholesterol: 31.5 mg
- Sodium: 827.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.2 g
- Protein: 16.0 g
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