Baked Ziti Casserole
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.
Cook time
45 min
Servings
12
Ingredients
14
Nutrition
per serving235 kcal
Calories
11 g
Protein
11 g
Fat
25 g
Carbs
Ingredients
For 12 servings
Instructions
- 1
Peel the eggplants.
- 2
Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.
- 3
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.Lowfat Variation: spray eggplant and zucchini with olive oil and bake at 450F until brown. about 15 mins.
- 4
Cook the ziti in boiling salted water.
- 5
Drain and set aside.
- 6
In a saucepan, heat the remaining 1/4 cup oil.
- 7
Add the onion and cook until translucent.
- 8
Add the garlic and cook for 2 minutes.
- 9
Add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes.
- 10
Pour into the bowl with the drained ziti.
- 11
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.
- 12
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.
