No Boiling Beefy Baked Ziti Recipe

Recipesfull introduces to you: Popular Recipes. (No Boiling Beefy Baked Ziti Recipe). Quick and easy, this baked ziti will help save you time and be a hit with the family.

Brief

Prep 10 mins

Cook: 1hr

Additional: 10 mins

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

No Boiling Beefy Baked Ziti Recipe

Ingredients

1 ½ pounds lean ground beef

1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce

2 cups water

1 cup part-skim ricotta cheese

2 tablespoons grated reduced-fat Parmesan cheese

12 ounces uncooked ziti pasta

¾ cup shredded part-skim mozzarella cheese

Tips

Directions

Step 1

Preheat oven to 400 degrees F. Meanwhile brown ground beef in large nonstick skillet over medium-high heat.

Step 2

Combine Sauce and water in large bowl. Stir in browned ground beef ricotta and Parmesan cheeses then uncooked ziti. Pour ziti mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil. Bake 55 minutes.

Step 3

Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Nutritional Information

No Boiling Beefy Baked Ziti Recipe

Servings Per Recipe:8

Calories: 500.7

% Daily Value *

Protein: 28g 56%

Carbohydrates: 40.5g 14%

Dietary Fiber: 6.8g 27%

solublefiber: 0.2g

insolublefiber: 1.1g

Sugars: 1.3g

monosaccharides: 0.1g

disaccharides: 1g

othercarbs: 30.4g

Fat: 24g 37%

Saturated Fat: 9.7g 48%

monoFat: 8.9g

polyFat: 1.1g

transfattyacid: 0.7g

Cholesterol: 79.5mg 26%

water: 141.5g

ash: 1.5g

Vitamin A Iu: 160.4IU 3%

Vitamin are: 44.8RE

Vitamin acarotenoid: 1.8RE

Vitamin aretinol: 43.1RE

Vitamin acarotene: 10mcg

Vitamin B1Thiamin: 0.4mg

Vitamin B2riboflavin: 0.4mg

Vitamin B3niacin: 6.9mg

Niacin Equivalents: 12.3mg 62%

Vitamin B6: 0.3mg 14%

Vitamin B12: 2.2mcg 36%

Vitamin C: 0mg

Vitamin diu: 10.7IU 3%

Vitamin dmcg: 0.3mcg

Vitamin ealphaequivalents: 0.1mg

Vitamin eiu: 0.1IU

Vitamin emg: 0.1mg

Folate: 111mcg 28%

pantothenicacid: 0.6mg 6%

Calcium: 177.8mg 18%

copper: 0.2mg 10%

Iron: 3mg 17%

Magnesium: 44.9mg 11%

manganese: 0.4mg 20%

molybdenum: 4.7mcg 6%

phosphorus: 296.4mg 30%

Potassium: 361mg 10%

selenium: 46.2mcg 66%

Sodium: 514.3mg 21%

zinc: 4.6mg 30%

40butyric: 0.1g

60caprioc: 0g

80caprylic: 0g

100capric: 0.1g

120lauric: 0.1g

140myristic: 0.9g

160palmitic: 5.3g

180stearic: 2.6g

161palmitol: 0.8g

181oleic: 7.6g

201eicosen: 0g

221erucic: 0g

182linoleic: 0.6g

183linolenic: 0.1g

184stearidon: 0g

204arachidon: 0.1g

205epa: 0g

225dpa: 0g

226dha: 0g

omega3fattyacid: 0.1g

omega6fattyacid: 0.9g

alanine: 1.2g

arginine: 1.3g

cystine: 0.2g

glycine: 1.3g

histidine: 0.7g

isoleucine: 0.9g

leucine: 1.8g

lysine: 1.9g

methionine: 0.5g

phenylalanine: 0.9g

proline: 1.3g

serine: 0.9g

threonine: 0.9g

tryptophan: 0.3g

tyrosine: 0.8g

valine: 1.1g

alcohol: 0g

caffeine: 0mg

pyramidFat: 0

pyramidmeat: 0

exchangemeat: 0

exchangeFat: 0

energy: 291.1

asparticacid: 1.8g

glutamicacid: 3.7g

phytosterols: 0mg

Thiamin: 0.1mg 3%

riboflavin: 0.3mg 16%

Vitamin k: 0.4mcg 1%

boron: 2.5mg

fluoride: 55.6mg

biotin: 1.7mcg 1%

pyramidmilk: 0

pyramidbread: 0

exchangestarch: 0

iodine: 3.8mcg 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.