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READY IN 45 mins

Prego® Now and Later Baked Ziti

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"Ziti, sauteed beef and onion, Prego® Fresh Mushroom Italian Sauce and cheeses are combined to bake and serve now or to freeze to bake later." — Campbell's Kitchen

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Original recipe makes 12 servings Change Servings

2 pounds ground beef
1 large onion, chopped
1 jar (4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce

1 (16 ounce) package tube-shaped pasta (ziti), cooked and drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

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Directions

Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often. Pour off any fat.
Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses.
Bake at 350 degrees F for 30 minutes or until the beef mixture is hot.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

To make ahead and freeze: Prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350 degrees F for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350 degrees F for 45 minutes or until it's hot.
Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sauteed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.

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I cut the meat back by half, used ground turkey instead of ground beef and threw in fresh minced garlic, sliced fresh baby bella mushrooms, chopped fresh red pepper and cubed fresh zucchini to compensate for the missing meat. Even with half vegetables, the family loved this dish. It was great for me because it was simple, fast and used pantry ingredients that I keep on hand for busy nights like tonight.

—Sarah Jo

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Most Helpful Critical Review

Jun 01, 2010

I liked it but I would put in less meat (half of required meat) and then I would put more sauce (about a half more of sauce that is required). Loved how easy it was!

—Tracey

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84 Ratings

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Nov 07, 2011

Wow! So easy and so delicious - perfect for an easy meal yet it tastes like something that took hours. I used half ground beef and half Italian sausage and used one of Prego's regular sauces so I added some fresh mushrooms sauteed with some onion and garlic. I added a little wine to the sauce along with some fresh basil and a can of seasoned petite diced tomatoes. Next time I might even add a litte ricotta cheese for more of "lasagna in a hurry" this was so good. I served this with a garden salad and Pepperidge Farm garlic bread and we had a fabulous dinner in no time at all - fabulous with a glass of wine!

—Jillian

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Dec 10, 2009

I made this recipe in 2 13x9 Pyrex baking dishes. First I line one pan with heavy duty foil. I leave enough extra foil on the sides so that I can crimp the foil together and freeze it. After it's frozen I pop it out of the dish and leave it in the freezer in the foil wrapper. When I want to bake it I peel off the foil and pop it, frozen, back into the Pyrex pan. I also do this with lasagna.

—julie

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Sep 08, 2009

The whole family loved it! I used ground turkey instead of beef, and 2 regular size jars of Traditional Prego sauce. So excited to have one already ready to go for another time! ***Updated*** We used the frozen casserole and it was still a hit. The second night I served it, in order to ward off the "leftover groan," I mixed it up with some added spaghetti sauce, turned it into a different baking dish, and added some more cheese on top to melt. I called it "Lazitza," because my kids like lasagna, and they all raved about it. No one realized it was the exact same dish redone! :)

—4kidsinthehouse

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Feb 16, 2010

Easy! I did make a couple small changes that i think had a great impact. I used 2/3 lbs ground beef, 2/3 mild italian sausage and 2/3 hot italian sausage. It came out delicious. Wasn't too spicy. But it was so flavorful. I might have used a lot more cheese than called for as well. I'm in a dinner group so I made this times six and it got good reviews from everyone. Oh and I didn't have Prego on hand or the tube pasta (used macaroni). It freezes well for one month.

—Charlene1234

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Nov 04, 2009

This was a great! The family like it because it wasn't spaghetti again! I only made half but will make the whole thing next time as I didn't have much for leftovers. Only difference is that whenever we make pasta sauce using Prego we always add garlic powder, onion powder and basil to it just to give it some extra taste.

—Shelly

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Jun 15, 2009

A good simple meal for a family. Great for freezing and sharing.

—chzheadgrl

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Nutrition

Calories
504 kcal
25%

Carbohydrates
47.8 g
15%

Cholesterol
67 mg
22%

Fat
21.6 g
33%

Fiber
5.2 g
21%

Protein
28.2 g
56%

Sodium
960 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Prego(R) Now and Later Baked Ziti

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 504
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 9.4g 47 %
Cholesterol 67mg 22 %
Sodium 960mg 38 %
** Potassium 287mg 8 %
Total Carbohydrates 47.8g 15 %
Dietary Fiber 5.2g 21 %
Protein 28.2g 56 %
Sugars 15.6g
** Vitamin A 3 %
** Vitamin C 2 %
** Calcium 34 %
** Iron 26 %
** Thiamin 3 %
** Niacin 85 %
** Vitamin B6 13 %
** Magnesium 14 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.