Prego® Now and Later Baked Ziti

Prego® Now and Later Baked Ziti

66
Campbell's Kitchen 0

"Ziti, sauteed beef and onion, Prego® Fresh Mushroom Italian Sauce and cheeses are combined to bake and serve now or to freeze to bake later."

Ingredients 45 m {{adjustedServings}} servings 504 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often. Pour off any fat.
  2. Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses.
  3. Bake at 350 degrees F for 30 minutes or until the beef mixture is hot.
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Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

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Footnotes

  • To make ahead and freeze: Prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350 degrees F for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350 degrees F for 45 minutes or until it's hot.
  • Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sauteed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.
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Reviews 66

  1. 94 Ratings

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Sarah Jo
6/19/2012

I cut the meat back by half, used ground turkey instead of ground beef and threw in fresh minced garlic, sliced fresh baby bella mushrooms, chopped fresh red pepper and cubed fresh zucchini to compensate for the missing meat. Even with half vegetables, the family loved this dish. It was great for me because it was simple, fast and used pantry ingredients that I keep on hand for busy nights like tonight.

julie
12/10/2009

I made this recipe in 2 13x9 Pyrex baking dishes. First I line one pan with heavy duty foil. I leave enough extra foil on the sides so that I can crimp the foil together and freeze it. After it's frozen I pop it out of the dish and leave it in the freezer in the foil wrapper. When I want to bake it I peel off the foil and pop it, frozen, back into the Pyrex pan. I also do this with lasagna.

Jillian
11/7/2011

Wow! So easy and so delicious - perfect for an easy meal yet it tastes like something that took hours. I used half ground beef and half Italian sausage and used one of Prego's regular sauces so I added some fresh mushrooms sauteed with some onion and garlic. I added a little wine to the sauce along with some fresh basil and a can of seasoned petite diced tomatoes. Next time I might even add a litte ricotta cheese for more of "lasagna in a hurry" this was so good. I served this with a garden salad and Pepperidge Farm garlic bread and we had a fabulous dinner in no time at all - fabulous with a glass of wine!