Baked Ziti Casserole Recipe
Ingredients
| Sugar | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Dried basil leaves | 1⁄2 Teaspoon | |
| Ziti macaroni | 1 Pound | |
| Ricotta cheese | 30 Ounce | |
| Mozzarella cheese | 8 Ounce | |
| Eggs | 2 | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Grated parmesan | 3 Tablespoon | |
| Grated parmesan | 3 Tablespoon | |
| Olive oil/Salad oil | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Canned italian tomatoes | 35 Ounce | |
| Tomato paste | 6 Ounce | |
| Parsley | 2 Tablespoon | |
| Parsley | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 532 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.8%
Saturated Fat 12.7 g63.7%
Trans Fat 0 g
Cholesterol 111.5 mg37.2%
Sodium 919.1 mg38.3%
Total Carbohydrates 50 g16.7%
Dietary Fiber 7.4 g29.5%
Sugars 8.2 g
Protein 29 g57.1%
Vitamin A 42.7% Vitamin C 37.6%
Calcium 46.2% Iron 22.5%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 350F.
2. Cook ziti as package label directs.
MAKING
3. In hot oil in 6-quart kettle prepare the sauce by sautéing onion and garlic until golden-brown. This will take about 10 minutes.
4. Add undrained tomatoes, tomato paste, 1-1/2 cups water, 2 tablespoons parsley, 1 table- spoon salt, the sugar, oregano, basil, and 1/4 tea- spoon pepper; mix well, mashing tomatoes with fork. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, 1 hour.
5. Prepare the cheese layer in a large bowl by mixing the ricotta, mozzarella, 1/3 cup Parmesan, the eggs, parsley, salt, and pepper. Beat with wooden spoon until blended.
6. Spoon a little sauce into a 5-quart casserole.
7. Layer a third of ziti, cheese mixture, and remaining sauce. Sprinkle sauce with 1 tablespoon Parmesan. Repeat twice till all of the sauce and cheese is used up. Bake, uncovered, 45 minutes, or until bubbling in center.
SERVING
8. Serve hot.
Chef
