Baked Ziti PRINT
- YIELD: 6-8 servings
Nutritional info (w/ fiber gourmet pasta, 4 oz fat free mozzarella, 4 oz part-skim mozarella): 2220 calories for full 9 × 13. For ⅙: 370 calories, for ⅛: 277.5 calories
Note: May add sausage to sauce.
|2||Tbsp olive oil|
|1||medium onion, chopped|
|3||cloves garlic, sliced|
|1||- 28oz can whole tomatoes|
|1||- 15oz can tomato sauce|
|2||Tbsp tomato paste|
|2||tsp splenda or sugar|
|1||- 14.5 oz can basil and oregano diced tomatoes, drained|
|½||cup fresh basil leaves, chopped|
|Ziti and cheese:|
|1||- 16oz box ziti|
|1||- 8oz bag shredded mozzarella cheese|
|¼||cup grated Parmesan or Pecorino Romano cheese|
Heat oven to 375 degrees F. Coat a 9×13 pan with nonstick cooking spray.
Sauce: Spray 3-quart saucepan with nonstick cooking spray or heat olive oil within over medium-high heat. Add onion and cook for 4 minutes. Add garlic and cook for 1 minute. Stir in whole tomatoes and their juice, breaking tomatoes apart with your hands or a wooden spoon. Stir in tomato sauce, tomato paste, sugar,salt, and pepper. Simmer, stirring occassionally, for 20 minutes.
Remove pan from heat and stir in diced tomatoes and basil.
Ziti and cheese: Bring a large pot of lightly salted water to boiling. Add ziti; boil 10 minutes, stirring. Drain and transfer to a large bowl. Add half the sauce to the bowl with ziti. Stir to coat. Pour ziti mixture into prepared dish. Top with remaining sauce, then sprinkle with the cheeses.
Bake at 375 degrees F for 20-25 minutes, until bubbly and lightly browned. Cool for 10 minutes.