very easy baked ziti:
2 lbs ground beef (I use lean but any kind will work)
16 oz box of ziti (I use barilla but again any kind works)--cooked and drained
1 large onion
1 4 lb 3 oz jar of pasta sauce (I use prego mushroom)
3 cups of shredded mozzarella cheese
Cook the beef and onion in a sauce pot. Drain it well. Stir in the sauce, pasta, and 2 cups of the cheese. Spoon into a large baking dish (I use a stoneware cake sized dish) cover it with the remaining shredded cheese and bake at 350 for 30 minutes.
Since it is just the two of us I like to get two 12 1/2x8 1/2 inch foil baking pans. I split the ziti into two pans and bake one while freezing the other. If you want to freeze one do not bake it, just cover it in foil put it in the freezer until you want to use it. When you want to use it simply thaw it out and bake it. This recipe freezes very well.
I also on occasion add a small container of ricotta cheese for a different texture.
This recipe makes a lot of baked ziti. I have halved it before with no trouble but I like to make a full recipe and freeze half. It is so convenient to move it from the freezer to the fridge in the morning and then just toss it in the oven in the evening.
You can also half the recipe if needed.
2 lbs ground beef (I use lean but any kind will work)
16 oz box of ziti (I use barilla but again any kind works)--cooked and drained
1 large onion
1 4 lb 3 oz jar of pasta sauce (I use prego mushroom)
3 cups of shredded mozzarella cheese
Cook the beef and onion in a sauce pot. Drain it well. Stir in the sauce, pasta, and 2 cups of the cheese. Spoon into a large baking dish (I use a stoneware cake sized dish) cover it with the remaining shredded cheese and bake at 350 for 30 minutes.
Since it is just the two of us I like to get two 12 1/2x8 1/2 inch foil baking pans. I split the ziti into two pans and bake one while freezing the other. If you want to freeze one do not bake it, just cover it in foil put it in the freezer until you want to use it. When you want to use it simply thaw it out and bake it. This recipe freezes very well.
I also on occasion add a small container of ricotta cheese for a different texture.
This recipe makes a lot of baked ziti. I have halved it before with no trouble but I like to make a full recipe and freeze half. It is so convenient to move it from the freezer to the fridge in the morning and then just toss it in the oven in the evening.
You can also half the recipe if needed.
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