Now & Later Baked Ziti

Campbell's Now & Later Baked Ziti Recipe

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

At a glance

Prep

15 min.

Total

45 min.

Serves

12

Servings: 1 1/2 cups each

Cook: 30 min.

Made With

  • Prego® Fresh Mushroom Italian Sauce

    Prego® Fresh Mushroom Italian Sauce

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What You'll Need

2 pounds ground beef
1 large onion, chopped (about 1 cup)
7 1/2 cups Prego® Fresh Mushroom Italian Sauce
9 cups tube-shaped pasta (ziti), cooked and drained
12 ounces shredded mozzarella cheese (about 3 cups)
1/2 cup grated Parmesan cheese

How to Make It

  • 1

    Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often to break up the meat. 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°F. for 30 minutes or until the beef mixture is hot and the cheese is melted.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Tip: 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°F. for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350°F. for 45 minutes or until it's hot.
  • Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sautéed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.
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RID#25899

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