LASAGNA-STYLE BAKED ZITI
A vegetarian-ized version of a Real Simple recipe. I also substituted cottage cheese for ricotta because my husband doesn't like the texture of ricotta.
Provided by Ariella
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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 transparent, 10-12 minutes. 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 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.
ZITI LASAGNA
"Most lasagnas have too much salt and fat for me, so I came up with this version," notes Dorothea Rickner of Rochester, New York. "It's fairly easy to prepare and goes great with a salad and toasted garlic bread."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cook ziti according to package directions. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, Italian seasoning, garlic powder and pepper. Cook and stir until heated through, about 3 minutes. , Drain pasta. Spread half of the meat sauce in a 1-qt. baking dish coated with cooking spray. Top with half of the ziti, ricotta cheese and mozzarella cheese. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.,
Nutrition Facts : Calories 437 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 613mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.
BAKED ZITI I
A lady I worked with brought this in one day, and it was a hit. Now it is the favorite of all my dinner guests. It's great for a covered dish dinner too. I have made this also without the meat, and it is well received.
Provided by Colleen B. Smith
Categories Pasta and Noodles Pasta by Shape Recipes Ziti Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 58.4 g, Cholesterol 71.3 mg, Fat 25.3 g, Fiber 6 g, Protein 27.9 g, SaturatedFat 12.7 g, Sodium 913.6 mg, Sugar 14.3 g
LASAGNA-STYLE BAKED ZITI
Steps:
- 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTITSIO - GREEK BAKED ZITI/LASAGNA
Pastitsio is a classic Greek dish that is similar to baked ziti or lasagna. The dish has three main parts: pasta (ziti), tomato sauce with lamb, cinnamon, nutmeg, and allspice, as well as a bechamel sauce.
Provided by cookingandbeer
Categories Lamb/Sheep
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the ground beer and lamb and cook for 5-6 minutes, or just until you do not see any more pink.
- Add the onion and garlic and continue to cook until the onions are soft and the garlic is very fragrant, about 4-5 minutes. Salt and pepper generously.
- Pour the white wine into the sauté pan and stir. Allow the wine to reduce by at least half before adding the tomato puree, oregano, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and allspice.
- Bring the sauce to a simmer and allow to simmer for 20-30 minutes or until the sauce is quick thick. Set aside.
- While the tomato sauce is simmering, bring your water for the pasta in a stock pot to a boil. Cook the pasta as per the directions on the packaging except cut back the time by 1-2 minutes so that you don't end up with super mushy noodles in the end.
- While the pasta is cooking begin preparing the béchamel sauce by melting the butter in a large sauté pan. Once melted, slowly add the flour, whisking continuously to fully incorporate the fat and flour to make a roux. Continuing whisking for 2-3 minutes to cook out the raw flour taste.
- Slowly add the milk to the roux, again whisking continuously.
- Add the 1/2 teaspoon of nutmeg and allspice to the béchamel and let cook for 5 minutes. Remove from the heat.
- Place the egg yolks in a small bowl, and, while mixing them continuously, slowly add a tablespoon of the béchamel to the yolks at a time. Do this 4 or 5 times to temper the eggs. Then add the egg mixture to the béchamel and whisk to combine fully. Set aside. Note: DO NOT dump the yolks directly into the hot béchamel sauce without tempering them first or else you will end up with scrambled eggs.
- Preheat your oven to 375 degrees F.
- Once the pasta is cooked, strain it. Place 1/2 cup of butter in the empty stock pot and, once melted, add the ziti along with the egg whites. Toss to combine but be careful not to break the noodles.
- To assemble the pastitsio, in a 13 by 9 pyrex baking dish, apply a layer of cooking spray so that the food does not adhere to the dish. Then, spread the ziti across the bottom of the dish, being sure to evenly distribute the noodles. Then, place the tomato sauce on the ziti. Top the tomato sauce with the béchamel, making sure that the entire dish is covered. Sprinkle the freshly grated parmesan cheese on top and place in the over, uncovered, for 45 minutes or until the cheese and béchamel sauce start to brown slightly. Allow to rest for 5-10 minutes.
- Serve by cutting square or rectangular pieces (just as if you were serving lasagna).
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- Heat oven to 400° F. Cook the pasta according to the package directions. Drain it and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
- Add the beef, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.
- Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan.
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