Preheat oven to 350°F. Cook pasta according to
package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over
medium heat; add onions and garlic and sauté 2
minutes. Add beef and cook until browned, breaking
up meat with a spoon as it cooks, about 3 to 5
minutes; drain off any fat and set pan back over
medium heat.
Add the oregano, basil, thyme, rosemary, and pepper.
Cook about 2 minutes. Add tomatoes and mushrooms and
bring mixture to a boil; reduce heat and simmer for
5 minutes.
Spoon a small amount of beef-tomato mixture into
bottom of a 4-quart casserole dish (just enough to
cover surface); top with half of cooked pasta.
Next, layer with half of remaining beef-tomato
sauce and half of mozzarella cheese. Layer with
remaining pasta and then top with remaining beef-
tomato sauce; sprinkle with remaining mozzarella
cheese. Bake until cheese is golden and bubbly,
about 30 minutes. Cut into 6 pieces.
Serving
Suggestions
1/6 of completed recipe - 8 points plus
Originally Submitted
11/5/2013
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