Best Hungry Girls Fully Loaded Baked Ziti Recipes

Baked Ziti image

Provided by Christy Denney

Time 1h

Number Of Ingredients 12

1 lb ground Italian sausage
1 lb ziti ((rigatoni or penne can also be used))
1 (24-26 ounce) jar marinara sauce ((I like Rao's brand))
16 ounces cottage cheese ((1% fat))
1 1/2 cups shredded Mozzarella cheese
1 1/4 cup grated Parmesan cheese (divided)
2 large eggs
1/4 cup chopped basil ((more for the top))
1 cup heavy cream
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon Italian seasonings

Steps:

Preheat oven to 350 degrees. The next two steps can be done at the same time (cooking the pasta in one pot and the sausage in another).
Bring a large pot of salted water to boiling. Add about 1 tablespoon of salt and the pasta. Cook pasta about 5 minutes or to al dente (it will continue to cook in the oven). Drain in a colander.
In a large skillet, brown sausage. Drain and cool.
While pasta and sausage are cooking, in a large bowl, add 1 cup of the marinara sauce, the cottage cheese, 3/4 cup of the mozzarella cheese, 1 cup Parmesan cheese (save 1/4 cup for the top), eggs, and basil. Add the sausage when it is done cooking.
In the same pot as the pasta or sausage (whichever pan is done being used first), add the heavy cream, cornstarch, garlic powder, and Italian seasonings and whisk together. Cook over medium heat until thickened about 3-4 minutes. Remove from heat and stir into cottage cheese and meat sauce mixture.
Add the pasta to the cottage cheese mixture and mix well. Pour into a 9x13 baking dish. Spread remaining marinara sauce on top. Top with remaining 3/4 cup mozzarella cheese, and sprinkle with remaining 1/4 cup Parmesan cheese.
Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes or until cheese is melted and bubbly. Garnish with more basil and serve.

Takes-the-Cake Ziti Bake image

Provided by Hungry Girl

Number Of Ingredients 10

5 oz. (about 1 1/2 cups) uncooked high-fiber ziti or penne pasta
1 cup thinly sliced onion
2 cups chopped brown mushrooms
1 tbsp. chopped garlic
2 cups spinach leaves
3/4 cup light or low-fat ricotta cheese
2 tbsp. chopped fresh basil
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese
2 tbsp. reduced-fat Parmesan-style grated topping

Steps:

Preheat oven to 375 degrees.
In a large pot, cook pasta al dente according to package directions. Drain and transfer to a large bowl.
Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Cook and stir until mushrooms are soft, about 3 more minutes.
Add spinach to the skillet and cook and stir until it has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, pat dry, and stir in the ricotta cheese and basil.
Transfer contents of the skillet to the bowl of cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese, and toss to mix.
Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place pasta mixture in the pan. Top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.
Bake until entire dish is hot and cheese on top has melted, about 15 minutes. Eat up!

Nutrition Facts : Calories 286

Baked Ziti and Summer Veggies Recipe - (4.5/5) image

Provided by sz8jm9

Number Of Ingredients 15

4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray

Steps:

1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Preheat oven to 400°. 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper. 4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Hungry Girl's Fully Loaded Baked Ziti Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 10

5 oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta
1 cup chopped onion
1 1/2 cups ground-beef-style soy crumbles
1 tbsp chopped garlic
4 cups spinach leaves
3/4 cup light or low-fat ricotta cheese
2 tbsp chopped fresh basil
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp shredded part-skim mozzarella cheese
2 tbsp reduced-fat Parmesan-style grated topping

Steps:

Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray. In a large pot, cook pasta al dente according to package directions. Drain and transfer to a large bowl. Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 3 minutes. Add soy crumbles and garlic, and raise temperature to medium high. Cook and stir until soy crumbles have thawed, about 3 more minutes. Add spinach and cook and stir until it has wilted and excess moisture has evaporated, about 3 minutes. Remove from heat, pat dry, and stir in the ricotta cheese and basil. Transfer contents of the skillet to the bowl of cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese, and toss to mix. Evenly place pasta mixture in the baking pan. Sprinkle with Parm-style topping and remaining 2 tbsp. mozzarella cheese. Bake until entire dish is hot and cheese on top has melted, about 15 minutes. Eat up!