(This article first appeared in the March print edition of the Hendersonian.)
Baked Ziti became my “go-to” fix for a quick and easy meal years ago when my children were still at home. It would reappear when they were home for the weekend or on break from college, and it’s perfect when you want to keep a family gathering simple or take a meal to someone. Add a simple tossed salad, and you have a meal in less than an hour.
Ingredients
13.25 oz. uncooked ziti or penne pasta
1 large onion, chopped
3 garlic cloves, chopped
1 (1-lb.) package ground Italian sausage or lean ground beef*
1 (28-oz.) can crushed tomatoes or 1 (24-oz.) jar marinara sauce
1/2 cup firmly packed torn fresh basil (optional) and additional for garnish, cut into strips
1/2 teaspoon dried crushed red pepper
1 teaspoon dried Italian seasoning
1 (8-oz.) pkg. shredded Italian cheese blend, divided
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Note: This can be made using vegetables instead of meat by substituting 8 oz. of baby bella mushrooms, quartered & three cups of fresh spinach. Add in where meat would have been added.
Directions
1. Cook pasta. Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
2. Cook meat sauce. Meanwhile, cook onion and garlic, and sauté three minutes or until onion is tender. Add meat and sauté five minutes or until meat is no longer pink. Stir in tomatoes or marinara sauce. Add basil, red pepper flakes, and Italian seasoning. Reduce heat to low, and cook, stirring occasionally, three minutes.
3. Assemble dish. Drain the pasta and stir in 1 cup Italian cheese blend. Add meat sauce to pasta mixture and stir to combine. Lightly grease a 13-x 9-inch baking dish with olive oil. Transfer mixture to prepared baking fish. Sprinkle with remaining Italian cheese blend and Parmesan cheese for the last 15 minutes.
4. Bake at 350°F for 25 to 30 minutes or until bubbly and the cheese is golden brown.
5. Garnish with strips of fresh basil, if desired.
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen. You can follow her on Instagram @thekitchentransition