Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 8

Baked ziti is hearty, satisfying, and easy to prepare. To streamline the recipe, we skipped the traditional step of browning the meat before it's combined with the rest of the ingredients; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13 x 9-inch baking dish for 35 minutes.

Bruce Weinstein
Recipe by Cooking Light October 2007

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Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.

  • Wine note: A simple baked ziti such as this is best with a good solid red wine, preferably made from the Italian grape sangiovese (the main grape in Chianti). Sangiovese possesses a hint of acidity, which helps it pair beautifully with tomato sauces. For a fuller-bodied sangiovese, try one from California such as Eberle Sangiovese 2005 from Paso Robles ($22). --Karen MacNeil

Nutrition Facts

362 calories; calories from fat 26%; fat 10.5g; saturated fat 5.5g; mono fat 3.4g; poly fat 0.4g; protein 26.3g; carbohydrates 41g; fiber 3.5g; cholesterol 39mg; iron 2.3mg; sodium 546mg; calcium 311mg.
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