Food For The Soul Recipe: “Now & Later Baked Ziti”

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Father and Daughter Eating Outdoors

INGREDIENTS

2 pound ground beef
1 large onion , chopped (about 1 cup)
7 1/2 cup Prego® Fresh Mushroom Italian Sauce
9 cup tube-shaped pasta (ziti) , cooked and drained
12 ounce shredded mozzarella cheese (about 3 cups)
1/2 cup grated Parmesan cheese

DIRECTIONS

Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.

Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses.

Bake at 350°F. for 30 minutes or until the beef mixture is hot and the cheese is melted.

Tip: To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350°F. for 1 hour or until it’s hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350°F. for 45 minutes or until it’s hot.

Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sautéed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.

article courtesy of KitchenDaily.com

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