9/23/13

Baked Ziti

Happy Monday morning friends!  How was your weekend?  Good stuff, I hope.  Mine was.  300 Oaks, a trip to Oxford, lovely weather, truffle fries.  All of these things rock.  Hard.  

The recipe that I'm sharing today was mine and Brandon's pre-race carb loading meal.  Because carb loading is required for a 10K and a 5K, right?  Right.  

Must have worked because I took about a minute off of my time from last year.  Obviously, it was the ziti.  

Speedy ziti.   

Bam!  I'm here all week.  

This here meal was easy, comforting, cheesy and full of all kinds of goodness.  Keep it in your bag 'o tricks for those times you need something quick and comforting and for a crowd.  Like when you sitting on your couch, minding your own bushiness and suddenly find yourself surrounded by a cold a hungry mob of people preparing to engage in large amounts of physical activity the next day. 

You're welcome. 
Baked Ziti
adapted from All Recipes

1 pound ziti (but really, I used rigatoni)
1 lb lean ground beef
1 onion, chopped
2 cloves of garlic, chopped 
2 jars of spaghetti sauce
6 oz provolone cheese (sliced)
1 cup of reduced fat sour cream
6 oz mozzarella cheese
2 tbl Parmesan cheese 

Cook the pasta according to the package direction, drain and set aside. 

Preheat the oven to 350 degrees.

Spray a large pan with cooking spray.  Cook the ground beef, onion and garlic until the meat is cooked through.  Add the spaghetti sauce and simmer for 15 minutes. 

In a large baking dish, layer as follows: 
1/2 of the pasta
provolone cheese
sour cream
1/2 of the meat sauce
remaining pasta
mozzarella cheese
remaining meat sauce
Parmesan cheese  

Bake for 30 minutes. 

Divide into 10 equal servings and enjoy!

Serving size 1/10 of recipe
Points plus 13


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