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Baked Ziti Casserole

 
One serving costs about $1.11

$1.11 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 fall,winter side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:48%

Spoonacular Score: 48%

 

Baked Ziti Casserole might be just the hor d'oeuvre you are searching for. One serving contains 235 calories, 11g of protein, and 11g of fat. This recipe serves 12 and costs $1.11 per serving. A mixture of zucchini, onion, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has tried and liked this recipe. It is brought to you by Foodista. Autumn will be even more special with this recipe. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 42%, this dish is good. If you like this recipe, take a look at these similar recipes: Baked Ziti Casserole, Baked Ziti Casserole, and Ziti Pepperoni Casserole.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is NV Paques et Fils. It has 5 out of 5 stars and a bottle costs about 36 dollars.

NV Paques et Fils

A very pretty pale pink. Scented with cherries and hydrangea. A spirited rose with tart strawberry on the palate and brisk acidity on the finish, it is refined and sophisticated, but not at all snooty. A perfect brunch wine. Excellent value.

» Get this wine on Amazon.com

Ingredients

Servings:
0.25 cup
0.25 cup basil leaves in strips
basil leaves in strips
0.25 cup
0.25 cup basil leaves in strips
basil leaves in strips
2 Tbsps
2 Tbsps butter
butter
1.5 cups
1.5 cups canned tomatoes
canned tomatoes
2 medium
2 medium eggplants
eggplants
2
2  garlic cloves
garlic cloves
2 Tbsps
2 Tbsps olive oil
olive oil
1 large
1 large onion
onion
0.75 cup
0.75 cup parmesan cheese
parmesan cheese
0.25 cup
0.25 cup parsley
parsley
0.5 tsps
0.5 tsps pepper
pepper
0.75 tsps
0.75 tsps salt
salt
8 ounces
8 ounces shredded mozzarella
shredded mozzarella
0.5 pound
0.5 pound ziti
ziti
2 large
2 large zucchini
zucchini
0.25 cup basil leaves in strips
0.25 cup
basil leaves in strips
0.25 cup basil leaves in strips
0.25 cup
basil leaves in strips
2 Tbsps butter
2 Tbsps
butter
1.5 cups canned tomatoes
1.5 cups
canned tomatoes
2 medium eggplants
2 medium
eggplants
2  garlic cloves
2
garlic cloves
2 Tbsps olive oil
2 Tbsps
olive oil
1 large onion
1 large
onion
0.75 cup parmesan cheese
0.75 cup
parmesan cheese
0.25 cup parsley
0.25 cup
parsley
0.5 tsps pepper
0.5 tsps
pepper
0.75 tsps salt
0.75 tsps
salt
8 ounces shredded mozzarella
8 ounces
shredded mozzarella
0.5 pound ziti
0.5 pound
ziti
2 large zucchini
2 large
zucchini

Equipment

aluminum foil
aluminum foil
paper towels
paper towels
baking pan
baking pan
oven
oven
colander
colander
sauce pan
sauce pan
bowl
bowl
aluminum foil
aluminum foil
paper towels
paper towels
baking pan
baking pan
oven
oven
colander
colander
sauce pan
sauce pan
bowl
bowl


Instructions

  1. 1. Peel the eggplants. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.
  2. 2. In a skillet, heat 1/4 cup olive oil and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.
  3. Lowfat Variation: spray eggplant and zucchini with olive oil and bake at 450F until brown. about 15 mins.
  4. 3. Cook the ziti in boiling salted water. Drain and set aside.
  5. 4. In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.
  6. 5. Rub two shallow baking pans with olive oil. In the first pan, put 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.
  7. 6. Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.
  8. Yield: "2 packages"
  9. NOTES : Here's a casserole to make from scratch when you have the time. Then freeze half the recipe, and you'll have a homemade frozen dinner another night.

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

Price Breakdown

Cost per Serving: $1.13
Ingredient
¼ cups basil leaves in strips
¼ cups basil leaves in strips
2 tablespoons butter
1.5 cups canned tomatoes
2 mediums eggplants
2 garlic cloves
2 tablespoons olive oil
1 large onion
¾ cups parmesan cheese
¼ cups parsley
½ teaspoons pepper
8 ounces shredded mozzarella
½ pounds ziti
2 larges zucchini
Price
$0.24
$0.24
$0.24
$0.78
$3.03
$0.13
$0.33
$0.33
$1.58
$0.59
$0.03
$3.48
$0.73
$1.85
$13.59

Nutritional Information

Quickview
235 Calories
10g Protein
10g Total Fat
25g Carbs
7% Health Score
Limit These
Calories
235k
12%

Fat
10g
17%

  Saturated Fat
5g
32%

Carbohydrates
25g
8%

  Sugar
6g
7%

Cholesterol
25mg
8%

Sodium
436mg
19%

Get Enough Of These
Protein
10g
21%

Vitamin K
33µg
32%

Manganese
0.56mg
28%

Selenium
18µg
26%

Vitamin C
17mg
21%

Phosphorus
197mg
20%

Calcium
188mg
19%

Fiber
4g
17%

Potassium
503mg
14%

Vitamin B6
0.26mg
13%

Vitamin A
589IU
12%

Magnesium
45mg
11%

Vitamin B2
0.19mg
11%

Folate
43µg
11%

Copper
0.22mg
11%

Zinc
1mg
10%

Vitamin B12
0.52µg
9%

Vitamin E
1mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.11mg
7%

Iron
1mg
7%

Vitamin B5
0.57mg
6%

covered percent of daily need

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