Say Cheese To This Baked Ziti That Will Have Everyone Smiling
Being able to make meals ahead is a huge part of being able to stay organized and help the dinner hour run a bit more smooth. Trust me on this one, if you can have dinner ready to pop in the oven way before the kids start to storm the castle, you will be SO much happier.
Include a small bagged salad and a loaf of french bread and you are set. If you want to add ground beef or sausage go ahead! But, it always nice to know you have a meatless option.
This is what Kristyn, a mom of 5, said about this easy pasta dish.
Adding cooked ground beef for a meat sauce is totally optional but it is always nice to have a meatless option.
“There are two reasons we make pasta so often. The first reason is they’re usually SUPER EASY!! It’s usually a matter of boiling pasta and making some yummy sauce to mix it with. The second reason is ALL my kids love Pasta!! With five kids, it’s not always super easy to find a dish that everyone loves so you better believe I’m going to keep making pasta each week.” Kristyn -mom of 5
So pull out some pans and get cooking. This dish is super easy but even better than that; you can have this meal ready to go long before you need actually to start it!
Ingredients
- 16 oz box Barilla ziti pasta, uncooked
- 24 oz. jar traditional Ragu Sauce
- 1 – 14.5 oz can Green Giant diced tomatoes
- 6 oz. cream cheese
- ¾ cup sour cream
- 1½ cups shredded Sargento Mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- dried basil
Instructions
- Cook pasta as directed on package in a large pot. Remove pasta.
- Preheat oven to 375.
- Add pasta sauce, tomatoes, and cream cheese to large pot and cook until well blended and cream cheese is melted.
- Add pasta back to pan and mix well.
- Layer half the pasta into a greased 9×13 pan.
- Top with sour cream, 1 cup Mozzarella cheese.
- Layer on the last of the pasta. Top with ½ cup Mozzarella cheese, grated Parmesan cheese, and parsley.
- Bake for 20 minutes.
Quick Tip. Drain pasta as soon as it is cooked to keep from becoming sticky.
Thanks again Kristyn of Lil Luna, I can’s wait to make this recipe soon!