Baked Provencal Ziti Provolone

READY IN: 1hr 5mins
Recipe by Chris from Kansas

Rich cheesy flavor, yet low in fat. This is an amazingly good pasta dish.

Top Review by Annie H

Hi there! I'm posting with no stars b/c I modified this so extensively. First, I used penne rigate b/c it looked similar but was a little prettier and less expensive. Second, I used munster instead of provolone as my silly market didn't carry provolone. Third, I creamed the onion into the egg mix since husband doesn't like the texture of onions. Third, I only had 3 eggs so I used the yolk out of one of them in addition to all 3 whites. Other than that, I followed the directions precisely. :D Next time, I would leave the onions chopped extra fine on top to add to the color, and I might use a bit of paprika also for the same reason. I would also try shredding the cheese into the egg mix and folding in by hand as the egg mix baked up, well, eggy textured and I would have prefered something a little creamier. It was overall an attractive dish, very easy, and tasted good. Subtle flavor, but good. It's definitely comfort food and I will be making this with the above modifications in the future, and I will try the recipe as written. Overall I would give it 4 stars.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Spray 9-inch square baking pan with nonstick cooking spray; set aside.
  3. Cook pasta according to package directions, omitting salt; drain.
  4. Place in bottom of prepared pan; set aside.
  5. Meanwhile, combine evaporated milk, skim milk, egg whites, mustard and salt in food processor or blender; process until smooth.
  6. Sprinkle green onions over pasta.
  7. Pour egg mixture over top.
  8. Sprinkle with pepper and top with provolone cheese.
  9. Bake 35 minutes or until heated through.
  10. Remove from oven.
  11. Sprinle with parmesan cheese.
  12. Let stand 5 minutes before serving.
  13. Garnish with chives and red pepper if desired.

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