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FC Day 11 – Baked Ziti

April 23, 2011 by Jaida 1 Comment

I don’t usually make a lot of Italian dishes, because they usually are not easy to make “low fat” or “healthy”, but I was able to come across a few while making this round of the Food Calendar. One of those, that I actually picked out for T and the Care Calendar is Baked Ziti with Fire Roasted Tomatoes from Betty Crocker. I made it once before a long while ago, and I remember liking it, and it’s easy to re-heat (for T).

As it turns out, T wanted to make me dinner last night, to thank me for everything I’ve done for them since Colton’s arrival. Totally unnecessary, but I let her anyway šŸ™‚ But, that meant that, again, I would be a night behind on the food calendar. Not to worry, I’m pretty good at making up time. We have to eat lunch at some point, right? I can catch up that way!

I happened to be off of work today, for Good Friday, so after I spent the entire day cleaning our house from bottom to top, I made my way into the kitchen to prepare some nourishment. It definitely hit the spot.

At only 320 calories…you can’t beat this dish!!

Baked Ziti with Fire Roasted Tomatoes
Source: Betty Crocker

Ingredients

2 1/2 cups uncooked ziti pasta
1/2 lb extra-lean ground beef
1 large sweet onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 can (15 oz) Muir GlenĀ® organic tomato sauce
1 can (14.5 oz) Muir GlenĀ® organic fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
3/4 cup shredded mozzarella cheese (3 oz)
Ā 
Preparation
  1. Heat oven to 375°F. Cook and drain pasta as directed on box.
  2. Meanwhile, spray 12×8-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
  3. Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
  4. Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Filed Under: Beef, Pasta

Previous Post: « Seared Wasabi-Sesame Tuna with Avocado Cream & Maple Soy Sauce
Next Post: FC Day 13 – Bay Scallops Gratin »

Reader Interactions

Comments

  1. Melissa

    August 26, 2011 at 5:18 pm

    Thanks for the recipe, Jaida. I made it for the recipe swap this week and we absolutely loved it!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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