Baked Ziti Recipe. With Fire Roasted Tomatoes and Ground Beef, this is ultimate comfort food.
I mean who doesn’t love a baked cheesy one pot pasta dish??? I found this baked ziti recipe over at the Muir Glen Website and I’m sure glad I gave it a try.
Before Christmas I received an offer from Muir Glen to purchase a pack of their special reserve harvest tomatoes. It was only 7 bucks so I said “what the heck”. Plus, the shipment included a nice little cookbook.
Wanting to try the Fire Roasted Tomatoes first, I saw this recipe, it sounded delicious. And it was. I even made a special trip to Whole Foods for some good quality ziti. I have a pantry full of whole grain pastas just to stay on the healthier side, but for the first try of this recipe wanted the whole devilishly sinful effect.
I was a little leery that this might taste too tomatoey because it had one can of tomatoes plus one full can of tomato sauce. I was wrong. This recipe is delicious and the mild. The sweet flavor of those fire roasted tomatoes mixed in with all that mozzarella cheese, ground beef and zucchini makes this a scrumptious pasta dish. Just serve with your favorite green salad and you’ve got a wonderful meal that you could even serve to guests at a dinner party.
I made absolutely no changes to this recipe, except for using my Dutch oven on the stove top, so I could easily transfer the meal to the oven. So, without any further ado, I present to you Baked Ziti with Fire Roasted Tomatoes.
- 2½ cups uncooked ziti pasta (8 oz)
- ½ lb extra-lean (at least 90%) ground beef
- 1 large sweet onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 medium zucchini, cut in half lengthwise, sliced ¼ inch thick
- 1 can (15 oz) Muir Glen® organic tomato sauce
- 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
- 2 teaspoons chopped fresh oregano leaves
- ¼ teaspoon coarse (kosher or sea) salt
- ¼ teaspoon pepper
- ¾ cup shredded mozzarella cheese (3 oz)
- Heat oven to 375°F. Cook and drain pasta as directed on box.
- Meanwhile, spray 12x8-inch (2 quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
- Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
- Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
- High Altitude (3500-6500 ft): Increase covered bake time to 30 minutes.
- If you like, use ground turkey or chicken in place of the ground beef.
Baked Ziti With Fire Roasted Tomatoes …It’s What’s For Dinner.