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Baked Ziti Casserole

Baked Ziti Casserole
  • Prep 30 min
  • Total 60 min
  • Servings 6

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. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

  • 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).
  • Cooking pasta can be trickier than it seems! For every 1 quart (4 c) water for every 4 oz. of pasta. Once the water has boiled vigorously, add pasta gradually and stir frequently during cooking to prevent it from sticking together.
  • 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.
  • Unless specified, don’t rinse pasta after draining or sauces won’t cling. Pasta is usually only rinsed for cold salads.
  • 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.
  • If you don’t have tomato soup, you can substitute 2 cups pasta sauce.
  • Improvise for even more flavor--try using hot Italian pork sausage.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
180
% Daily Value
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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