Prep 25 mins
Cook 50 mins
From WW Online
- 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
- 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.
This was perfect for me as I am trying to get back into WW!! Did add a bit more beef though ;) - also added some crushed red peppers to kick it up a notch! Thanks for sharing a healthy good weeknight recipe! :)
didn't enjoy this one at all. very bland.... sorry
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.