Baked Ziti

This Baked Ziti has a rich, flavorful marinara sauce, cream cheese, mozzarella, parmesan, with ground beef, italian sausage and ziti pasta for a creamy, cheesy Italian casserole.

Course Beef, Main Dish, Pasta

Cuisine Italian

Keyword Baked Ziti, Baked Ziti With Cream Cheese, Easy Baked Ziti

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 340kcal

Author Michele @ Flavor Mosaic

Ingredients

16 ounces dry ziti or penne
1 onion chopped
3 cloves garlic minced
1/2 lb lean ground beef
1/2 lb ground italian sausage
2 teaspoons dried italian seasoning
1/2 teaspoon crushed red pepper adjust to taste
1 28-ounce jar your favorite marinara sauce ( I use Newman's Own)
1 14-ounce can diced tomatoes with basil, garlic, and oregano
1 8-ounce package cream cheese, softened and cubed
1-1/2 cups mozzarella or Italian Blend cheese, shredded
1/2 cup parmesan shredded or grated

Instructions

Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray.
Prepare pasta according to package direction, drain, set aside.
While the pasta cooks, in a large skillet, over medium heat, cook onion for about 5 minutes. Add minced garlic and stir for about one minute. Be careful not to let the garlic burn.
Add ground beef and ground sausage to the skillet and cook until it is browned and no longer pink. Add marinara sauce, Italian seasoning, crushed red pepper, and diced tomatoes and simmer 20 minutes. Add in cubes of softened cream cheese. Stir until melted.
Add the pasta into a baking dish.
Spoon meat mixture over the pasta in the baking dish. Top with mozzarella and parmesan cheese. Cover with aluminum foil.
Bake covered for 25 minutes in the preheated oven. Uncover and bake for another 5 to 10 minutes or until cheese is melted.

Notes

Adapted from Baked Ziti I from AllRecipes.com.

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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