Baked Ziti Bolognese
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- 1 lb. high fiber pasta
- 3/4 lb 95% lean ground beef
- 3 U garlic cloves
- 1/2 cup onion, diced
- 1 U sprig fresh thyme
- 2 tbsp fresh basil, chopped
- 1 U zucchini, diced
- 36 oz canned Italian crushed tomatoes (you could get away with just 28 oz but I like mine moist)
- 1 tsp red pepper flakes
- 8 oz fresh mozzerella
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Preheat your oven to 400 degrees and begin boiling the water for your pasta.
First, you need to make your bolognese sauce. Spray a large saute pan with cooking spray and brown the ground beef for about 5 minutes. Then add in the onion and garlic and continue to cook for an additional 3-4 minutes. Add the crushed tomatoes, zucchini, basil, fresh thyme sprig, salt, and pepper. Let simmer for ten minutes.
As the bolognese simmers, cook your pasta in salted boiling water until just al dente (about 7-8 minutes for most pasta). Drain pasta and set aside. Run cool water over it if the bolognese still needs to simmer to stop the pasta from cooking further.
Return the pasta to the pot and mix together with the bolognese sauce. Add in 1/2 of the mozzarella pearls, 1/4 cup of Parmesan cheese, red pepper, and additional salt and pepper to taste. Mix well.
Pour into a large baking dish and sprinkle the remaining mozzarella and parmesan cheese on top. Cook for 30 minutes until the cheese begins to brown and bubble. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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