Lasagna-Style Baked Ziti

Name: Lasagna-Style Baked Ziti
Prep time: 20 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 pound ziti; 1 tablespoon olive oil; 1 large yellow onion, diced; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; 1 pound lean ground beef; 3 cloves garlic, minced; ½ cup chopped fresh oregano (optional); 1 26-ounce jar pasta sauce; ½ cup (2 ounces) grated Parmesan; 1 15-ounce container ricotta; 1 10-ounce box frozen spinach, thawed and squeezed to remove liquid; 1 cup grated mozzarella

5 Ratings
4 Reviews

Spinach and a blend of three cheeses shine in this family-friendly casserole.

By Kate Merker

Recipe by Real Simple November 2005

Gallery

Credit: Petrina Tinslay

Recipe Summary

prep:

20 mins

additional:

25 mins

total:

45 mins

Yield:

Makes 4 servings

Nutrition Info

Directions

Step 1
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.Tip: If you prefer, substitute Italian sausage for the ground beef and 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.

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Nutrition Facts

Per Serving:

calcium 672.9mg; 1165 calories; calories from fat 36%; carbohydrates 117.2g; cholesterol 176.2mg; fat 46.4g; fiber 7.1g; iron 10mg; protein 70.1mg; saturated fat 21.3g; sodium 1628.1mg.

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KitchenCat

11/16/2015

This has potential, but next time I make it I will definitely be making some alterations. As is, I thought the recipe was lacking flavor and too dry. First of all, it makes a TON and in my opinion, too much pasta and not enough sauce. Next time I will add either tomato sauce or a can of diced tomatoes plus additional spices and maybe a pepper with the onion. I will also consider splitting this into two casserole dishes, cooking one and freezing the other.

jusspeachy88

09/01/2014

I just used this recipe because it was so simple and fast... i did a little tweaking and added green pepper amd mushroom....its scent is sweeping across the house, while in the oven. Im so excited to feast :-)

Mom244evermom

10/25/2012

This is a great recipe. I almost always make it vegetarian, I simply leave the meat out completely, you don't miss it. I like to serve extra sauce on the side. Highly recommend. (I do add more mozzarella than 1 cups, probably more like 2 cups, 1 in the recipe with the ricotta, parmesan and spinach and 1 on top.)

guinness4029

06/05/2010

The servings were so big, neither my husband nor I could finish. We each left half on the plate. After seeing the calories, we felt better about that decision. This would definitely easily feed 8 people. I mixed 93/10 ground beef and Hot Italian Sausage. Also I used 1 TBSP of dried oregano. Also I used part-skim ricotta. We had with a side of sauteed zucchini and onions.

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