Creamy, Meaty Baked Ziti
Author: Kait Nolan
Recipe type: Casserole
Cuisine: Gluten free
- 1 pound ground beef, cooked and drained
- 1 pound turkey breakfast sausage cooked
- 8 ounces mushrooms sliced
- 4 ounces sliced black olives, drained
- 24 ounces arrabiata sauce
- 14.5 ounces diced tomatoes
- ½ cup roasted red peppers,diced
- 8 ounces gluten free pasta
- ¾ cup light sour Cream
- ¾ cup Greek yogurt, non-fat
- 3 tbs tomato paste
- ½ tsp kosher salt
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 8 ounces shredded part-skim mozzarella cheese
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, less 2-3 minutes. It's going to cook more in the casserole itself.
- Brown the ground beef.
- Drain and rinse.
- Brown the sausage.
- As the sausage is cooking, add the chopped mushrooms and cook until softened.
- Add the ground beef back in.
- Turn off the heat.
- Add the olives, the can of tomatoes (undrained), the arrabiata sauce, the roasted red peppers, tomato paste, oregano, salt, red pepper flakes and mix thoroughly.
- Add the pasta and mix until well incorporated.
- Spray a 9x13 baking dish with cooking spray.
- Pour half the pasta mixture into the dish.
- Mix the yogurt and sour cream until well combined and spread half of it over the layer in the baking dish.
- Add half the mozzarella.
- Pour remaining pasta into baking dish and repeat sour cream and cheese layer.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, until cheese is melty.
Recipe by Kait Nolan at https://kaitnolan.com/2012/09/26/creamy-meaty-baked-ziti/
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