Healthier Baked Ziti I Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a bowl and toss with spinach and sour cream.
• Heat a large skillet over medium heat; cook and stir sausage, onion, carrots, and garlic until onion is translucent and sausage is no longer pink, about 7 minutes. Add spaghetti sauce and broccoli to sausage mixture and simmer until sauce mixture is heated through, about 15 minutes.
• Layer 1/2 of the ziti mixture into a 9x13-inch baking dish. Spread 1/2 of the fresh mozzarella cheese, 1/2 of the sauce mixture, the remaining ziti mixture, and fresh mozzarella cheese, respectively, into the baking dish. Sprinkle shredded mozzarella cheese over the dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cheeses have melted, about 20 minutes. Remove the aluminum foil and cook until top is lightly browned, about 10 minutes more.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into prepared baking dish as follows: half the ziti, Provolone cheese, sour cream, half the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven until cheeses are melted, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Steps:

• Preheat oven to 400*F.
• Boil pasta as directed on box.
• When cooked, drain, return to pot and cover. In a medium saucepan, melt 6 tablespoons butter.
• When melted, add 6 tablespoons parmesan cheese, 1 can of evaporated milk, and 1 cup mozzarella cheese.
• Mix until cheese is melted.
• Pour mixture onto pasta and stir.
• Pour the pasta mixture into a greased 9x13 pan.
• Sprinkle 3 cups mozzarella on top of pasta.
• Bake for 10 minutes or until cheese is melted.
• Remove from oven.
• Pour 1 (30oz) jar of spaghetti sauce over the pasta.
• (***Can add 1 lb. browned ground beef to the sauce before pouring over pasta. Sprinkle 1/4 cup parmesan cheese over the sauce.***).
• Bake for 5-10 minutes, until sauce is warm.

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.