Tuscan Ground Beef and Ziti Bake with a Fresh Side Salad

A comforting Italian-inspired casserole featuring lean ground beef, whole wheat ziti, tender spinach, and a rich tomato sauce, layered with a blend of cheeses and served with a light mixed greens salad.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.98/serving

Dietary

• High-Fiber
• High-Protein
• Nut-Free
• Soy-Free

Tags

• bake
• comfort food
• healthy
• savory
• rich

Ingredients

• 1 pound ground beef (90/10)
• 1 yellow onion (large, diced)
• 6 clove garlic (minced)
• 28 ounce crushed tomatoes
• 12 ounce whole wheat ziti
• 1 cup chicken broth
• 0.5 cup ricotta cheese (part-skim)
• 0.5 cup mozzarella cheese (shredded, part-skim)
• 0.25 cup Parmesan cheese (grated)
• 5 ounce fresh spinach (roughly chopped)
• 4 tablespoon olive oil
• 1.5 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 0.625 teaspoon black pepper (freshly ground)
• 0.25 teaspoon red pepper flakes
• 5 ounce mixed greens
• 1 tablespoon red wine vinegar
• 0.25 teaspoon salt

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190°C). Cook the whole wheat ziti according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add the diced yellow onion to the skillet with the beef and cook until softened, about 4-5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
4. Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat and let it cook for 5-7 minutes to allow the flavors to meld. Stir in the fresh spinach until just wilted.
5. In a large bowl, combine the cooked whole wheat ziti with the meat sauce. Add the part-skim ricotta cheese and mix gently.
6. Transfer half of the ziti mixture to a 9x13 inch baking dish. Sprinkle with half of the shredded part-skim mozzarella cheese and half of the grated Parmesan cheese. Add the remaining ziti mixture, then top with the remaining mozzarella and Parmesan cheeses.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. For a golden crust, you can broil for the last 1-2 minutes, watching carefully.
8. While the bake is finishing, prepare the side salad. In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss the mixed greens with the vinaigrette.
9. Let the bake rest for 5 minutes before serving. Serve warm with the fresh side salad.

Notes

Leftovers store exceptionally well in the refrigerator for up to 3 days, making this an ideal choice for meal prepping. You can use any small tube-shaped pasta like penne or cavatappi if ziti isn't available.

Nutrition (per serving)

• Calories: 776
• Protein: 41.8 g
• Carbohydrates: 67.2 g
• Fat: 34.4 g
• Fiber: 9.4 g
• Sodium: 780 mg
• Saturated Fat: 15.1 g
• Sugar: 8.1 g
• Cholesterol: 105 mg