Baked Ziti with Fire Roasted Tomatoes



  • 2 1/2 cups uncooked ziti pasta (8 oz)
  • 1/2 lb extra-lean (at least 90%) 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 Glen® organic tomato sauce
  • 1 can (14.5 oz) Muir Glen® 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)
  • Prep time: 30 min
  • Cook time: 45 min
  • Servings: 6
  • Difficulty: easy


Heat oven to 375°F. Cook and drain pasta as directed on box.

Meanwhile, spray 12x8-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.

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.

Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

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