Tomato and Alfredo sauces make this easy ground beef-and-pasta bake doubly delicious — and it all comes together in just 30 minutes.
Tomato-Alfredo Baked Ziti
- Prep Time 30 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 11
Ingredients
- 12 oz uncooked ziti pasta (about 4 cups)
- 1 lb lean (at least 80%) ground beef
- 1 cup chopped onion
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoons Italian herb seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 can (28 oz) Muir Glen™ Organic Crushed Tomatoes with Basil
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese (4 oz)
- 1 jar (15 oz) creamy Alfredo pasta sauce
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
-
Step2Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; add garlic, and cook about 1 minute or until fragrant. Drain; return meat mixture to skillet. Over medium-low heat, stir in Italian seasoning, pepper flakes and salt. Add tomatoes, cooked pasta and 1/2 cup of the Parmesan cheese; cook 2 to 3 minutes, stirring constantly, until completely blended and heated through. Spoon mixture into baking dish; sprinkle with mozzarella cheese. Top with Alfredo sauce and remaining 1/2 cup shredded Parmesan cheese.
-
Step3Bake 30 to 35 minutes or until bubbly and cheese is melted.
Nutrition
600
Calories
31g
Total Fat
29g
Protein
52g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 600
- Calories from Fat
- 270
- Total Fat
- 31g
- 47%
- Saturated Fat
- 17g
- 84%
- Trans Fat
- 1g
- Cholesterol
- 105mg
- 35%
- Sodium
- 1020mg
- 43%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 0%
- 0%
- Calcium
- 40%
- 40%
- Iron
- 20%
- 20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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