Baked Ziti: Difference between revisions
From McGough's Recipes
(Created page with "====Ingredients==== *1 pound bulk Italian sausage *1 medium onion, chopped *2 garlic cloves, minced *1 ¾ cups tomato sauce *1 can (14 ½ ounces) diced tomatoes, undrained *1 can (6 ounces) tomato paste *6 tablespoons water *1 tablespoon minced fresh parsley *1 ½ teaspoons Worcestershire sauce *1 teaspoon dried basil *¾ teaspoon dried oregano, divided *8 ounces uncooked rigatoni or ziti pasta *1 carton (8 ounces) part-skim ricotta cheese *1 cup (4 ounces) shredded part...") |
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! Prep !! Cooking !! Total !! Servings | |||
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|| 20 Min || 4 Hr || 4 Hr 20 Min || 6 | |||
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====Ingredients==== | ====Ingredients==== | ||
*1 pound bulk Italian sausage | * 1 pound bulk Italian sausage | ||
*1 medium onion, chopped | * 1 medium onion, chopped | ||
*2 garlic cloves, minced | * 2 garlic cloves, minced | ||
*1 ¾ cups tomato sauce | * 1 ¾ cups tomato sauce | ||
*1 can (14 ½ ounces) diced tomatoes, undrained | * 1 can (14 ½ ounces) diced tomatoes, undrained | ||
*1 can (6 ounces) tomato paste | * 1 can (6 ounces) tomato paste | ||
*6 tablespoons water | * 6 tablespoons water | ||
*1 tablespoon minced fresh parsley | * 1 tablespoon minced fresh parsley | ||
*1 ½ teaspoons Worcestershire sauce | * 1 ½ teaspoons Worcestershire sauce | ||
*1 teaspoon dried basil | * 1 teaspoon dried basil | ||
*¾ teaspoon dried oregano, divided | *¾ teaspoon dried oregano, divided | ||
*8 ounces uncooked rigatoni or ziti pasta | * 8 ounces uncooked rigatoni or ziti pasta | ||
*1 carton (8 ounces) part-skim ricotta cheese | * 1 carton (8 ounces) part-skim ricotta cheese | ||
*1 cup (4 ounces) shredded part-skim mozzarella cheese | * 1 cup (4 ounces) shredded part-skim mozzarella cheese | ||
*¼ cup grated Parmesan cheese, divided | *¼ cup grated Parmesan cheese, divided | ||
*1 egg, lightly beaten | * 1 egg, lightly beaten | ||
*¼ teaspoon salt | *¼ teaspoon salt | ||
*¼ teaspoon pepper | *¼ teaspoon pepper | ||
====Directions==== | |||
#In a large saucepan, cook the sausage, onions and garlic over medium heat until meat is no longer pink, drain. Stir in tomato sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and ½ teaspoon oregano. | #In a large saucepan, cook the sausage, onions and garlic over medium heat until meat is no longer pink, drain. Stir in tomato sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and ½ teaspoon oregano. | ||
#Cover and simmer meat sauce for 3 hours, stirring occasionally. Cook pasta according to package directions, drain. In a bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan cheese, egg, salt and pepper. | #Cover and simmer meat sauce for 3 hours, stirring occasionally. Cook pasta according to package directions, drain. In a bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan cheese, egg, salt and pepper. | ||
#In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, spread 1 cup of meat sauce. Layer with half of the pasta, a third of meat sauce and half of cheese mixture. Repeat layers. | #In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, spread 1 cup of meat sauce. Layer with half of the pasta, a third of meat sauce and half of cheese mixture. Repeat layers. | ||
#Top with the remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through. | #Top with the remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through. | ||
From ''The Better Homes & Gardens Cookbook'' | From ''The Better Homes & Gardens Cookbook'' | ||
[[Category:Made]] | |||
Latest revision as of 21:52, 2 March 2023
| Prep | Cooking | Total | Servings |
|---|---|---|---|
| 20 Min | 4 Hr | 4 Hr 20 Min | 6 |
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 ¾ cups tomato sauce
- 1 can (14 ½ ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 6 tablespoons water
- 1 tablespoon minced fresh parsley
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- ¾ teaspoon dried oregano, divided
- 8 ounces uncooked rigatoni or ziti pasta
- 1 carton (8 ounces) part-skim ricotta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese, divided
- 1 egg, lightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
- In a large saucepan, cook the sausage, onions and garlic over medium heat until meat is no longer pink, drain. Stir in tomato sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and ½ teaspoon oregano.
- Cover and simmer meat sauce for 3 hours, stirring occasionally. Cook pasta according to package directions, drain. In a bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan cheese, egg, salt and pepper.
- In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, spread 1 cup of meat sauce. Layer with half of the pasta, a third of meat sauce and half of cheese mixture. Repeat layers.
- Top with the remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through.
From The Better Homes & Gardens Cookbook
