| | ||||
| 1 | | pound | | lean hamburger | |
| 3/4 | pound | ziti macaroni | |||
| 1 | medium | onion, chopped | Click Here! | ||
| 6 | cloves | garlic, minced | |||
| 1 | 28-ounce can | whole tomatoes w/basil, cut into pieces | |||
| 1 | 14-1/2-ounce can | crushed tomatoes | |||
| 2 | Tablespoons | dried basil | |||
| 2 | Tablespoons | dried oregano | |||
| 1 | teaspoon | Italian Herb seasoning | |||
| to taste | salt | ||||
| 1/2 | teaspoon | pepper | |||
| 2 | 12-ounce packages | part-skim mozzarella cheese, shredded | |||
| 1/2 | Cup | parmesan cheese | |||
 | ||
| In a large saucepan of boiling, salted water, cook pasta as package directs. In a medium nonstick skillet,
sprayed with olive-oil cooking spray, over medium heat, cook beef, stirring frequently, until no longer pink.
Remove from pan and reserve. Wipe out skillet; respray. Add onion and garlic to skillet; cook, stirring
frequently until onion is tender, about 5 minutes. Add tomatoes, basil, oregano, salt, pepper, and browned
beef. Bring to a boil; reduce heat and simmer for 10 minutes; add Italian Herb seasoning and simmer 5 minutes. Preheat oven to 375 degrees. Drain ziti; return to saucepan. Spray a 13x9x2 inch baking dish with olive-oil cooking spray. Stir the sauce into the ziti, then stir in the mozzarella. Spoon into prepared baking dish. Sprinkle with parmesan. Bake about 40 minutes until heated through. NOTE: Toward the end of baking, the pasta on top may get "crusty". If this is not desired, just cover loosely with a piece of aluminum foil toward the last 10 minutes of baking. |
