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Suggest a better descriptionPreheat the oven to 400`F. Bring 4 quarts of water to boil. Add the pasta; cook, stirring, occasionally, until al dente. Reserve 1/4 cup of the cooking water. Drain the pasta, return it to the pot, and toss with 1 tablespoon of the oil; set aside.
Meanwhile, heat the remaining 2 tablespoons oil and the garlic in a medium skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes and simmer until thickened slightly, about 10 minutes. Off the heat, stir in the basil and season with salt and pepper to taste.
Add the tomato sauce and reserved pasta cooking water to the pasta; stir to combine. Pour half of the pasta into a 9 by 13 inch baking dish (or a shallow casserole dish). Sprinkle with half of the mozzarella and half of the parmesan. Pour the remaining pasta into the dish and sprinkle with the remaining mozzarella and half the parmesan. Cover with foil and bake until the cheese melts, about 15 minutes. Remove the foil and continute to bake until the cheese begins to brown, about 5 minutes. Serve immediately.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 149 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 42.5mg | 13 % | |
Sodium 459.8mg | 16 % | |
Potassium 68.1mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.4g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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