Tomato Pasta Bake | Italian Baked Ziti Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ziti pasta layered with tomato sauce, sautéed mushrooms, ricotta, mozzarella, and parmesan, then baked until bubbly and golden. A comforting Italian-American vegetarian casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 500 grams or (2 cups) ziti
- 5 cups water
- 1½ teaspoon salt (or add as required )
- ½ cup onions (– chopped )
- 1 teaspoon garlic (– finely chopped)
- 2.5 to 3 cups button mushrooms (– chopped)
- 920 grams or (4 cups) Italian canned whole peeled tomatoes with juice (– *check point 4 in notes below for substitutes)
- 2 tablespoons fresh basil (– chopped)
- 1 tablespoon Italian seasoning (or dried mixed herbs of choice)
- ½ teaspoon red chilli flakes
- ¼ teaspoon crushed black pepper (or ground black pepper)
- 250 grams or (1 cup) ricotta cheese
- ½ cup heavy cream
- ½ cup parmesan (– vegetarian, grated)
- ½ cup mozzarella (– shredded)
- 1 cup mozzarella (– shredded)
- ¼ teaspoon salt
- 1 tablespoon basil chiffonade (or chopped parsley)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 816mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 804mg
- Calcium
- 302mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.