0 from 42 votes
Easy Baked Ziti
Easy baked ziti recipe is a meaty baked pasta smothered in a cream cheese tomato sauce. It's ready in 30 minutes and feeds a crowd!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 10
Calories: 310 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 (16-ounce) package ziti
- ½ pound ground beef, 80% lean / 20% fat
- ½ pound mild Italian sausage
- 1½-2 cups marinara sauce, (we love Rao’s)
- 1 (14.5-ounce) can diced tomatoes
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 teaspoon garlic salt with parsley flakes
- 1 teaspoon Italian seasoning
- 8 ounces fresh mozzarella, sliced
- 1 cup shredded Mozzarella cheese
- fresh basil, for garnish
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish and set aside.
- Cook pasta to al dente according to package directions. Drain and set aside.
- Meanwhile, cook ground beef and Italian sausage in a large saucepan over medium heat, stirring and breaking up into small pieces, until no longer pink, 7-10 minutes. Drain fat and set saucepan aside.
- In a large pot over medium heat, combine marinara sauce, tomatoes, cream cheese, and sour cream and cook, stirring often, until well blended and cream cheese is melted.
- Add cooked pasta and sauce to the saucepan with ground beef and mix well. Add garlic salt and Italian seasoning.
- Pour into the perpared pan. Top with fresh mozzarella and shredded mozzarella.
- Bake for 20 minutes, uncovered.
- Let rest for at least 5 minutes before serving. Garnish with fresh basil.
Cup of Yum
Notes
- Avoid dry pasta. When you bake pasta casseroles, the noodles on top tend to get a bit dried out. Covering the entire casserole with a layer of cheese helps. You can also cover the pan with aluminum foil during half of the bake time.
- Prep ahead. Prepare the casserole as directed, but don't top with cheese or bake. Instead, cover with plastic wrap and refrigerate for 1-2 days, or wrap again with foil and freeze for up to 3 months. Thaw if needed, add cheese, and bake.
- Prepare the casserole as directed, but don't top with cheese or bake. Instead, cover with plastic wrap and refrigerate for 1-2 days, or wrap again with foil and freeze for up to 3 months. Thaw if needed, add cheese, and bake.
- Store. Allow to cool completely add to an airtight container(s) and store in the fridge for 1-2 days or freezer for 2-3 months before reheating.
- Allow to cool completely add to an airtight container(s) and store in the fridge for 1-2 days or freezer for 2-3 months before reheating.
Nutrition Information
Serving
1g
Calories
310kcal
(16%)
Carbohydrates
4g
(1%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
78mg
(26%)
Sodium
840mg
(35%)
Potassium
286mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
616IU
(12%)
Vitamin C
3mg
(3%)
Calcium
210mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1g | |
| Calories | 310kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 840mg | 35% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.