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Baked Ziti Casserole

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  • Prep 30 min
  • Total 60 min
  • Servings 6
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Love lasagna? Then you need to try our Baked Ziti Casserole! Topped with creamy ricotta cheese, filled with warm ziti noodles, and covered in a meaty red sauce, this Italian-inspired Baked Ziti Casserole is out-of-this-world. Sprinkle with fresh basil leaves for a color pop and keep your serving spoon out – there’s no doubt everyone will want seconds of this comfort food casserole.
By Betty Crocker Kitchens
Updated Jan 13, 2016
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Ingredients

  • 2 cups uncooked ziti pasta (6 oz)
  • 1 lb bulk Italian pork sausage
  • 1 can Progresso™ (18.5 oz) heart healthy tomato soup with Parmesan
  • 1/4 teaspoon pepper
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese (4 oz)
  • Chopped fresh basil leaves, if desired

Steps

  • 1
    Heat oven to 375°F.
  • 2
    Cook and drain pasta as directed on package. In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Add soup, pepper and cooked pasta; stir well.
  • 3
    In small bowl, mix ricotta cheese, Parmesan cheese and egg.
  • 4
    Spoon pasta mixture into ungreased 11x7-inch (2-quart) glass baking dish. Spoon ricotta cheese mixture on top; sprinkle with mozzarella cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 5
    Bake 25 to 30 minutes, removing foil last 10 minutes of bake time, until cheese melts and mixture is hot and bubbly. Sprinkle with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ricotta is a soft, mild and slightly sweet cheese. It’s often used in fillings, stuffings, spreads and cheesecakes (and makes an incredible topping for this baked casserole).
  • tip 2
    To add flavor before boiling noodles, use 1/2 teaspoon salt for every 8 oz. of pasta. Stir in just as the water starts to boil and make sure it dissolves before adding pasta.
  • tip 3
    Unless specified, don’t rinse pasta after draining or sauces won’t cling. Pasta is usually only rinsed for cold salads.
  • tip 4
    Purchasing the best pasta for cooking isn’t always easy! Here are a few tips for purchasing and storing pasta: • Dried pasta: Avoid broken pasta or pasta that looks cracked. It may fall apart during cooking. Label, date and store tightly covered in a cool, dry location up to one year. • Fresh pasta: Avoid packages with moisture droplets or liquid; the pasta may be moldy or mushy. The pasta should be smooth and evenly colored without broken or crumbly pieces. Freeze unopened fresh pasta in its original package up to 9 months. Leftover uncooked pasta can be frozen in an airtight container up to 3 months and homemade fresh pasta up to 1 month.
  • tip 5
    If you don’t have tomato soup, you can substitute 2 cups pasta sauce.
  • tip 6
    Improvise for even more flavor--try using hot Italian pork sausage.

Nutrition

410 Calories, 20g Total Fat, 24g Protein, 33g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
850mg
35%
Potassium
220mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
10%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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