Ww 5 Points - Baked Beef Ziti
photo by Redsie
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 12 ounces uncooked ziti pasta
- 1 teaspoon olive oil
- 2 medium garlic cloves, minced
- 1⁄3 lb raw lean ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon black pepper
- 28 ounces canned crushed tomatoes
- 1 cup part-skim mozzarella cheese, shredded
directions
- Preheat oven to 350°F.
- Cook pasta according to package directions without added fat or salt; 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 the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to 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 tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface).
- Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese.
- Bake until cheese is golden and bubbly, about 30 minutes.
- 5 Points yields about 1 cup per serving.
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Reviews
-
This had a great flavor, and it was fast and easy to make, though I altered the recipe a bit. Also, I'd really recommend covering the dish with foil while cooking so that the cheese doesn't get brown and crunchy. I used a whole pound of ground beef, and I substituted Italian seasoning for the rosemary, since I was out, and Italian 4-cheese blend for the mozzarella. I only had a 14-oz can of diced tomatoes, so I used that, then added a quart of marinara sauce and 1/2 tsp. of fennel. Mine wasn't dry at all made this way, and the flavor was delicious.
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I thought this was great, considering it is only 5 points. Found it at WW online then went to post, and what do you know?? I made one that my family enjoyed that night and froze one for the OAMC roation. Thought it was pretty tasty for a WW pasta dish. Funny that the meat did not seem too skimpy in the finished dish, although I thought to myself, "only 1/3 lb meat?!". Will use this again and again to keep up with my WW lifetime status while keeping the rest of the family happy! Thanks for posting.
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Tweaks
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This had a great flavor, and it was fast and easy to make, though I altered the recipe a bit. Also, I'd really recommend covering the dish with foil while cooking so that the cheese doesn't get brown and crunchy. I used a whole pound of ground beef, and I substituted Italian seasoning for the rosemary, since I was out, and Italian 4-cheese blend for the mozzarella. I only had a 14-oz can of diced tomatoes, so I used that, then added a quart of marinara sauce and 1/2 tsp. of fennel. Mine wasn't dry at all made this way, and the flavor was delicious.
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