Ziti Lasagna Recipes

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ZITI LASAGNA



Ziti Lasagna image

"Most lasagnas have too much salt and fat for me, so I came up with this version," notes Dorothea Rickner of Rochester, New York. "It's fairly easy to prepare and goes great with a salad and toasted garlic bread."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3 servings.

Number Of Ingredients 10

2 cups uncooked ziti or small tube pasta
1/2 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Dash pepper
3/4 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cook ziti according to package directions. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, Italian seasoning, garlic powder and pepper. Cook and stir until heated through, about 3 minutes. , Drain pasta. Spread half of the meat sauce in a 1-qt. baking dish coated with cooking spray. Top with half of the ziti, ricotta cheese and mozzarella cheese. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.,

Nutrition Facts : Calories 437 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 613mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.

BAKED ZITI



Baked Ziti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs

Steps:

  • Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
  • Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
  • Preheat the oven to 375 degrees F.
  • In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
  • Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
  • Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
  • Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

BAKED ZITI CASSEROLE



Baked Ziti Casserole image

Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.

Provided by skentals

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package ziti
1 (15 ounce) container ricotta cheese
1 ½ cups tomato sauce
1 (8 ounce) package shredded mozzarella cheese
1 egg, slightly beaten
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
2 cups tomato sauce, divided
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
  • Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
  • Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 53.3 g, Cholesterol 59.9 mg, Fat 11.5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 6.4 g, Sodium 1140.7 mg, Sugar 5.6 g

EASY LAZY LASAGNA



Easy Lazy Lasagna image

This incorporates all the flavors of lasagna, but it's easier because the ingredients are simply mixed together and baked.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 4

Number Of Ingredients 10

1 cup wide egg noodles
½ pound ground beef
4 ounces bulk Italian sausage
1 ½ cups marinara sauce
½ cup cottage cheese
⅓ cup grated Parmesan cheese, divided
¼ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
½ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
  • Bake in the preheated oven until cheese is golden brown, about 25 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 22.1 g, Cholesterol 74.7 mg, Fat 22.4 g, Fiber 2.8 g, Protein 25.6 g, SaturatedFat 9.4 g, Sodium 1068.1 mg, Sugar 9 g

LASAGNA-STYLE BAKED ZITI



Lasagna-Style Baked Ziti image

A vegetarian-ized version of a Real Simple recipe. I also substituted cottage cheese for ricotta because my husband doesn't like the texture of ricotta.

Provided by Ariella

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ziti pasta
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1/2 cup chopped fresh oregano (optional)
1 (26 ounce) jar pasta sauce
1/2 cup grated parmesan cheese
1 (15 ounce) container low fat cottage cheese
1 (10 ounce) box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella cheese

Steps:

  • 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 transparent, 10-12 minutes. 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 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.

PASTITSIO - GREEK BAKED ZITI/LASAGNA



Pastitsio - Greek Baked Ziti/Lasagna image

Pastitsio is a classic Greek dish that is similar to baked ziti or lasagna. The dish has three main parts: pasta (ziti), tomato sauce with lamb, cinnamon, nutmeg, and allspice, as well as a bechamel sauce.

Provided by cookingandbeer

Categories     Lamb/Sheep

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1/2 lb ground beef
1/2 lb ground lamb (or beef is you choose not to use lamb)
1 medium yellow onion (diced)
4 garlic cloves (minced)
1 cup white wine
2 cups tomato puree
2 tablespoons fresh oregano (chopped)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 lb ziti pasta or 1 lb penne
4 whole eggs (yolks and whites separated)
1 1/2 cups butter
1/2 cup all-purpose flour
2 1/4 cups whole milk

Steps:

  • Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the ground beer and lamb and cook for 5-6 minutes, or just until you do not see any more pink.
  • Add the onion and garlic and continue to cook until the onions are soft and the garlic is very fragrant, about 4-5 minutes. Salt and pepper generously.
  • Pour the white wine into the sauté pan and stir. Allow the wine to reduce by at least half before adding the tomato puree, oregano, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and allspice.
  • Bring the sauce to a simmer and allow to simmer for 20-30 minutes or until the sauce is quick thick. Set aside.
  • While the tomato sauce is simmering, bring your water for the pasta in a stock pot to a boil. Cook the pasta as per the directions on the packaging except cut back the time by 1-2 minutes so that you don't end up with super mushy noodles in the end.
  • While the pasta is cooking begin preparing the béchamel sauce by melting the butter in a large sauté pan. Once melted, slowly add the flour, whisking continuously to fully incorporate the fat and flour to make a roux. Continuing whisking for 2-3 minutes to cook out the raw flour taste.
  • Slowly add the milk to the roux, again whisking continuously.
  • Add the 1/2 teaspoon of nutmeg and allspice to the béchamel and let cook for 5 minutes. Remove from the heat.
  • Place the egg yolks in a small bowl, and, while mixing them continuously, slowly add a tablespoon of the béchamel to the yolks at a time. Do this 4 or 5 times to temper the eggs. Then add the egg mixture to the béchamel and whisk to combine fully. Set aside. Note: DO NOT dump the yolks directly into the hot béchamel sauce without tempering them first or else you will end up with scrambled eggs.
  • Preheat your oven to 375 degrees F.
  • Once the pasta is cooked, strain it. Place 1/2 cup of butter in the empty stock pot and, once melted, add the ziti along with the egg whites. Toss to combine but be careful not to break the noodles.
  • To assemble the pastitsio, in a 13 by 9 pyrex baking dish, apply a layer of cooking spray so that the food does not adhere to the dish. Then, spread the ziti across the bottom of the dish, being sure to evenly distribute the noodles. Then, place the tomato sauce on the ziti. Top the tomato sauce with the béchamel, making sure that the entire dish is covered. Sprinkle the freshly grated parmesan cheese on top and place in the over, uncovered, for 45 minutes or until the cheese and béchamel sauce start to brown slightly. Allow to rest for 5-10 minutes.
  • Serve by cutting square or rectangular pieces (just as if you were serving lasagna).

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