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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
10 oz ziti or penne
1 (15 oz) container low-fat ricotta cheese
1 cup mozzarella cheese, grated
3 tbsp Parmesan cheese
1 (28 oz) can pureed tomatoes with basil
1/8 tsp garlic powder
1/8 tsp dried red pepper flakes
Meatballs:
1 lb ground sirloin
1/8 tsp garlic powder and onion powder
1/4 cup rolled oats
2 oz egg substitute
1 tbsp water
1/8 tsp kosher salt
Freshly ground pepper
Olive oil cooking spray
Preheat oven to 375. In a bowl stir together the ground sirloin, garlic and onion powder, rolled oats, egg substitute, water, salt and pepper. Coat a nonstick skillet with cooking spray. Make 1 inch in diameter meatballs and saute in batches, on all sides until browned and cooked through. Set aside.
Cook pasta until al dente. Drain and set aside. In a bowl combine the ricotta and cheeses. Add garlic powder and red pepper flakes to canned tomato puree. Place 1/4 cup tomato puree in the bottom of a casserole. Top with a layer of meatballs, dollops of cheese mixture and tomato puree. Layer casserole topping with a few dollops of cheese mixture. Bake for 45 minutes until the ricotta is browned and the casserole is hot.
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BAKED ZITI WITH MEATBALLS
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
10 oz ziti or penne
1 (15 oz) container low-fat ricotta cheese
1 cup mozzarella cheese, grated
3 tbsp Parmesan cheese
1 (28 oz) can pureed tomatoes with basil
1/8 tsp garlic powder
1/8 tsp dried red pepper flakes
Meatballs:
1 lb ground sirloin
1/8 tsp garlic powder and onion powder
1/4 cup rolled oats
2 oz egg substitute
1 tbsp water
1/8 tsp kosher salt
Freshly ground pepper
Olive oil cooking spray
Preheat oven to 375. In a bowl stir together the ground sirloin, garlic and onion powder, rolled oats, egg substitute, water, salt and pepper. Coat a nonstick skillet with cooking spray. Make 1 inch in diameter meatballs and saute in batches, on all sides until browned and cooked through. Set aside.
Cook pasta until al dente. Drain and set aside. In a bowl combine the ricotta and cheeses. Add garlic powder and red pepper flakes to canned tomato puree. Place 1/4 cup tomato puree in the bottom of a casserole. Top with a layer of meatballs, dollops of cheese mixture and tomato puree. Layer casserole topping with a few dollops of cheese mixture. Bake for 45 minutes until the ricotta is browned and the casserole is hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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