BAKED ZITI

I know it’s pretty lame to post a recipe without images of the cooking process…at least that’s what I believe now that I’m a disciple of the Pioneer Woman. Having said that, I made the most delicious (and low fat) baked ziti on Monday night and in spite of the fact that I don’t have pics, I HAD to share it!

According to WW, this meal is a 5 pointer. It took less than an hour to prepare and make and I was shocked that while there was no fancy sauce in it, the flavor ROCKED!!! My family and I dominated this dish and there wasn’t an ounce to take to work on Tuesday for leftovers!!!

Here’s what you’ll need:

12 oz uncooked ziti (I used rigatoni)
2 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound(s) raw lean ground beef
1 tsp dried oregano (I used fresh)
1 tsp dried thyme (I used fresh)
1 tsp dried rosemary (I used fresh)
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded

Directions:

Preheat oven to 350°F.

Cook pasta according to package directions; drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.

Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.