Baked Ziti
- Number of Servings: 12
Ingredients
1 lb. uncooked ziti2 large cans of tomato puree2 medium onions, chopped4-6 cloves of garlic, chopped fine1 Tbsp fresh oregano, chopped fine. If using dried, use half the amount.salt & fresh ground pepper to taste2 lbs part-skim ricotta2 lbs part-skim mozzarella (shredded if available, or shred yourself)
Sautee chopped onion in olive oil till translucent. Add finely chopped garlic and continue to sautee briefly, until the garlic releases its aroma.
Add all the tomato puree, lower the burner, and simmer uncovered for about 2 hours, stirring often (about every 5 minutes). This will bubble up and spit out of the pot, so if you have a fry screen, you can use it to prevent tomato from getting all over your kitchen. Add the oregano during the last half hour of cooking. Taste the sauce and adjust the seasonings to taste.
When the sauce is ready, cook the ziti according to package directions. When al dente, drain well.
Put the ricotta into a large bowl, and spoon sauce into it until it takes on a pink tinge and is soft, but not runny. This will probably be about a cup, but I've never measured.
Add the cooked ziti to the ricotta mixture, and mix together till it's all mixed together.
Prepare a 9 x 13" lasagna pan (brush it with olive oil). Spoon half the ziti mixture into the pan. Cover with half the shredded mozzarella. Spoon some sauce over this (it doesn't have to cover completely - leave some space). Repeat in a second layer.
Cover the pan with aluminum foil and place in a 350 degree oven. Bake for about 40 minutes, or till it begins to bubble. Remove the foil and bake another 5 minutes, or till it's very bubbly, but hasn't started to brown yet.
Serve with extra sauce, so folks who like to can spoon the extra sauce on at the table.
Number of Servings: 12
Recipe submitted by SparkPeople user LILEONORE.
Add all the tomato puree, lower the burner, and simmer uncovered for about 2 hours, stirring often (about every 5 minutes). This will bubble up and spit out of the pot, so if you have a fry screen, you can use it to prevent tomato from getting all over your kitchen. Add the oregano during the last half hour of cooking. Taste the sauce and adjust the seasonings to taste.
When the sauce is ready, cook the ziti according to package directions. When al dente, drain well.
Put the ricotta into a large bowl, and spoon sauce into it until it takes on a pink tinge and is soft, but not runny. This will probably be about a cup, but I've never measured.
Add the cooked ziti to the ricotta mixture, and mix together till it's all mixed together.
Prepare a 9 x 13" lasagna pan (brush it with olive oil). Spoon half the ziti mixture into the pan. Cover with half the shredded mozzarella. Spoon some sauce over this (it doesn't have to cover completely - leave some space). Repeat in a second layer.
Cover the pan with aluminum foil and place in a 350 degree oven. Bake for about 40 minutes, or till it begins to bubble. Remove the foil and bake another 5 minutes, or till it's very bubbly, but hasn't started to brown yet.
Serve with extra sauce, so folks who like to can spoon the extra sauce on at the table.
Number of Servings: 12
Recipe submitted by SparkPeople user LILEONORE.
Nutritional Info Amount Per Serving
- Calories: 533.3
- Total Fat: 22.8 g
- Cholesterol: 68.3 mg
- Sodium: 1,019.5 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 4.7 g
- Protein: 34.9 g
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