Lasagna-Style Baked Ziti

Lasagna-Style Baked Ziti Recipe
Photo: Petrina Tinslay

Spinach and a blend of three cheeses shine in this family-friendly casserole.

5

Outstanding

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 25 Minutes

Nutritional Information

Calcium 672.94 mg
Calories 1165.23
Caloriesfromfat 36 %
Carbohydrate 117.18 g
Cholesterol 176.15 mg
Fat 46.43 g
Fiber 7.12 g
Iron 9.95 mg
Protein 70.1 mg
Satfat 21.31 g
Sodium 1628.12 mg

Ingredients

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Preparation

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

Kate Merker

,

November 2005
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