A baked Ziti is worthy of the comfort of the title
Our clearer version of the classic dish means that you can increase with pleasure without eating a total caloric bomb.
Long a base of red sauce loving American Italian American cooks, baked Ziti is only a bar belowcheese macaronis on the comfort-food scale. It's a simple formula-nouilles covered with red sauce, speckled with cheese, maybe a few meat-but Italian restaurants can get it so bad by loading the meal with exorbitant amounts of saturated fat than anyone in his right mind should not pay to eat. Save your money and your Ticker - and eat our healthier version. You can easily do it at home and it does not weigh you. This is comfortable food at home to an end.
Nutrition:410 calories, 12 g of grease (5 g saturated), 600 mg of sodium
Serve 4
You will need
10 oz ziti, preferably all wheat if you can find it
1 tablespoon of olive oil
2 LINKS Chicken sausages or pre-cooked turkey, dice cut
1 medium yellow onion, diced
2 clove garlic, minced
1 C. Tea of red pepper flakes
1 tomato puree can (28 oz)
Black salt and pepper
1 cup of fresh basil leaves, plus more for the garnish
3/4 cup of mozzarella cube (preferably fresh)
Parmesan for the grid
How to do it
- Preheat the oven to 400 ° F. Bring a saucepan of salt water to a boil. Cook pasta up to a shy minute to be done (it will end up baking).
- Meanwhile, heat the oil in a large stove or a jumping pan over medium heat.
- Add the sausage and cook for about 2 minutes until it is slightly brown. Add the onion, garlic and pepper flakes and cook until the onion is soft and translucent.
- Incorporate tomato puree, plus a good pinch of black salt and pepper.
- Reduce heat and simmer at least 10 minutes.
- Drain the pasta.
- Add to the pan and mix with the sauce.
- Remove from heat and stir in the basil and mozzarella.
- Dump the pasta into a 12 "x 9" cooking dish, sprinkle up with a little parmesan and cover with aluminum foil. Cook for 15 minutes, then remove the sheet and cook your cooking for another 10 minutes, until the top is crisp and brown.
- Garnish with basil leaves and serve.
Eat
Buffoon your pasta
The reason most pasta dishes fail is that most of their volume comes from noodles, which means high calories, empty carbohydrates and a small nutrition. To improve things, turn off the noodles up to 8 ounces and fill the dish by adding one of the following to the pasta before cooking: 2 cups of cooked broccoli, 1 thawed box with frozen spinach or 8 ounces jumped mushrooms .
