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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Baked Pasta With Tomato Sauce and Cheese

 
One serving costs about $2.15

$2.15 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:54%

Spoonacular Score: 54%

 

You can never have too many main course recipes, so give Baked Pasta With Tomato Sauce and Cheese a try. For $2.14 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 1003 calories, 27g of protein, and 48g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have ricotta cheese, onion, imported parmesan cheese, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. Try Baked Tomato Sauce with Pasta, Baked Rigatoni Pastan in Beer Tomato Cream Sauce, and Pasta with Blue Cheese Tomato Sauce for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1.5 sticks
1.5 sticks butter
butter
2 Tbsps
2 Tbsps dried fresh basil
dried fresh basil
2
2  garlic cloves
garlic cloves
0.25 cup
0.25 cup olive oil
olive oil
0.5 large
0.5 large onion
onion
2 Tbsps
2 Tbsps fresh dried oregano
fresh dried oregano
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
0.25 tsps
0.25 tsps pepper
pepper
1.5 cups
1.5 cups ricotta cheese
ricotta cheese
1 cup
1 cup romano cheese
romano cheese
0.5 tsps
0.5 tsps salt
salt
1.5 cups
1.5 cups sugar
sugar
some
some tomatoes
tomatoes
16 ounces
16 ounces ziti
ziti
2 cups
2 cups canned well-drained
canned well-drained
1.5 sticks butter
1.5 sticks
butter
2 Tbsps dried fresh basil
2 Tbsps
dried fresh basil
2  garlic cloves
2
garlic cloves
0.25 cup olive oil
0.25 cup
olive oil
0.5 large onion
0.5 large
onion
2 Tbsps fresh dried oregano
2 Tbsps
fresh dried oregano
0.5 cup parmesan cheese
0.5 cup
parmesan cheese
0.25 tsps pepper
0.25 tsps
pepper
1.5 cups ricotta cheese
1.5 cups
ricotta cheese
1 cup romano cheese
1 cup
romano cheese
0.5 tsps salt
0.5 tsps
salt
1.5 cups sugar
1.5 cups
sugar
some tomatoes
some
tomatoes
16 ounces ziti
16 ounces
ziti
2 cups canned well-drained
2 cups
canned well-drained

Equipment

oven
oven
pot
pot
oven
oven
pot
pot


Instructions

  1. Saute the onion and garlic in the olive oil for about 5 minutes, or until the onion is softened. Add tomatoes and spices. Simmer sauce for 25-30 minutes. Boil and drain the ziti or other noodles. Put the pasta back in the empty cooking pot and add the butter, then the Parmesan cheese. Toss well in mix. Layer the ingredients in a large, greased casserole as follows: ziti, noodles, ricotta cheese, tomato sauce, Romano cheese, and repeat in the same order until you've used them all up. Bake at 375F for 25-30 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.15
Ingredient
1.5 sticks butter
2 tablespoons dried fresh basil
2 garlic cloves
¼ cups olive oil
½ larges onion
2 tablespoons fresh dried oregano
½ cups parmesan cheese
¼ teaspoons pepper
1.5 cups ricotta cheese
1 cup romano cheese
1.5 cups sugar
some tomatoes
16 ounces ziti
Price
$1.45
$0.16
$0.13
$0.64
$0.17
$0.52
$1.05
$0.01
$1.71
$2.00
$0.41
$3.17
$1.46
$12.89

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
1003k Calories
27g Protein
48g Total Fat
118g Carbs
14% Health Score
Limit These
Calories
1003k
50%

Fat
48g
74%

  Saturated Fat
25g
159%

Carbohydrates
118g
40%

  Sugar
57g
64%

Cholesterol
115mg
38%

Sodium
796mg
35%

Get Enough Of These
Protein
27g
55%

Selenium
61µg
88%

Vitamin A
2677IU
54%

Manganese
1mg
52%

Phosphorus
482mg
48%

Calcium
477mg
48%

Vitamin K
36µg
34%

Vitamin C
26mg
32%

Vitamin E
3mg
23%

Fiber
5g
22%

Magnesium
84mg
21%

Potassium
736mg
21%

Zinc
2mg
19%

Vitamin B2
0.32mg
19%

Copper
0.37mg
19%

Vitamin B6
0.35mg
17%

Iron
2mg
15%

Folate
57µg
14%

Vitamin B3
2mg
13%

Vitamin B1
0.16mg
11%

Vitamin B12
0.54µg
9%

Vitamin B5
0.8mg
8%

Vitamin D
0.67µg
4%

covered percent of daily need

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