Now and Later Baked Ziti
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Ziti, sauteed beef and onion, Prego® Fresh Mushroom Italian Sauce and cheeses are combined to bake and serve now or to freeze to bake later.
Ingredients
- 2 lb. ground beef
- 1 large onion, chopped (about 1 cup)
- 7 1/2 cups Prego® Fresh Mushroom Italian Sauce
- 9 cups tube-shaped pasta (ziti), cooked and drained
- 12 oz. shredded mozzarella cheese (about 3 cups)
- 1/2 cup grated Parmesan cheese
- Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
- Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses.
- Bake at 350 degrees F. for 30 minutes or until the beef mixture is hot and the cheese is melted.
- Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sauteed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.
- To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350 degrees F. for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350 degrees F. for 45 minutes or until it's hot.
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