Ingredients
- 1 lb ziti pasta
- 1 lb lean ground beef
- 28 ounce can crushed tomatoes or jarred sauce
- 8 ounce mascarpone cheese or cream cheese
- 3 cups shredded mozzarella cheese
- 1 tsp garlic cloves chopped
- 1/2 tsp salt 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp basil
- 1 tbsp Italian seasoning
- 1 tsp sugar
Method
- Preheat oven to 350°F
- Bring a pot of salted water to boil and cook the ziti. Drain the pasta.
- Cook the ground beef over medium to medium high heat until no longer, drain grease if necessary. Add in the tomato sauce, mascarpone (or cream cheese) sugar and all seasonings. Mix together until well combined. Add in the ziti and mix again.
- Spray a 9x13 baking dish with non-stick spray.
- Add half the ziti mixture to the baking dish. Sprinkle over half the mozzarella cheese. Pour over the rest of the ziti and top with the rest of the cheese.
- Cover with foil and bake 20-30 minutes until the cheese is bubbly and melty. Top with fresh parsley or basil, if you have it.
Nutrition
Notes
- Cook the ziti 1-2 minutes under what the box directs to keep the noodles from being mushy.
- Use Italian sausage or ground turkey in place of the ground beef. Or omit the meat all together for a vegetarian dish.
- Blend in sauteed veggies such as zucchini, eggplant, onions, tomatoes or spinach in with the sauce for a nutrition boost (or to get some veggies into those picky eaters ;))
- Replace the mascarpone with cream cheese or ricotta cheese.
- Prepare the casserole the day before and refrigerate until you're ready to bake. Add 10 minutes to the bake time if it's cold out of the fridge.
- Refrigerate any leftovers up to 4 days.
- Freeze up to 4 months. Thaw in the refrigerator overnight and bake an additional 10-20 minutes.