The Best Baked Ziti

by Sheryl

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6

I love this baked Ziti so much. I have been making this for years now and my family enjoys every bit of this amazing baked Ziti with creamy, cheesy Alfredo pasta topped with a beefy spaghetti sauce and melted cheese. This is the ultimate go-to comfort food that I can throw together easily and in a snap!

Ingredients

1 lb penne pasta (or ziti or rigatoni)
1 lb ground beef
16 oz. jar Alfredo sauce
32 oz. jar of your favourite spaghetti sauce
2 c. shredded mozzarella cheese
½ yellow onion, diced

How to make The Best Baked Ziti

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick spray, grease a 9 x 13-inch baking dish.

Step 2: Following the package directions, cook the pasta.

Step 3: Cook the ground beef with onion in a medium saucepan, breaking the meat into pieces as it cooks until no longer pink. When done, drain the excess grease.

Step 4: Into the pot with the ground beef and onion, pour in one jar of spaghetti sauce and slowly simmer over low heat.

Step 5: Drain the pasta when done and put it back in the pot. Then, pour in the Alfredo sauce and toss to coat the pasta.

Step 6: Into the bottom of the 9 x 13-inch dish, pour the pasta mixture and pour over the spaghetti sauce mixture. On top, sprinkle the mozzarella cheese.

Step 7: Tent the dish with aluminium foil and place it in the preheated oven. Bake for about 15 minutes. Uncover and continue to bake for another 15 minutes or until the cheese has melted and bubbly.

Step 8: Before taking the dish out of the oven, allow the baked Ziti to rest for approximately 5 minutes.

Step 9: Onto plates, serve the baked Ziti in portions, and pour more spaghetti sauce on top. Serve and enjoy!

Nutrition Facts:

Calories: 368kcal | Carbohydrates: 25g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 287mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 0.7mg | Calcium: 205mg | Iron: 2.8mg

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