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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was not only a success with my family, but a potlucks, too. It is also very versatile. You can use jarred sauce, double or triple the recipe and it freezes well. Kimberley Pitman, Smyrna, Delaware Field Editor Ingredients:
2 cans (29 ounces each) tomato puree |
1 can (12 ounces) tomato paste |
1 medium onion, chopped |
1/4 cup minced fresh parsley |
2 tablespoons dried oregano |
4 teaspoons sugar |
3 garlic cloves, minced |
1 tablespoon dried basil |
1 teaspoon salt |
1/2 teaspoon pepper |
ziti: |
1 package (16 ounces) ziti |
1 egg, beaten |
1 carton (15 ounces) reduced-fat ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
3/4 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a 3- or 4-qt. slow cooker, combine the first ten ingredients. Cover and cook on low for 4 hours.
2. Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
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