Cheesy One-Skillet Baked Ziti

• Meat

  • 1/2 lb Ground beef

• Produce

  • 1 tsp Garlic powder
  • 1 Onion, small
  • 1 big (28 oz. can Tomatoes
  • 1 small (14 oz. can Tomatoes, fire-roasted

• Pasta & Grains

  • 12 oz Ziti pasta, whole grain

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Salt

• Dairy

  • 3/4 cup Mozzarella cheese
  • 16 oz Ricotta cheese

• Liquids

  • 1 cup Water

Found on healthy-liv.com

Description

Ingredients

• 1/2 pound ground beef (I used 85% lean grass-fed beef)
• 1 small onion, diced
• 1 big (28 oz.) can crushed tomatoes
• 1 small (14 oz.) can fire-roasted diced tomatoes
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Optional: 1/8 teaspoon cayenne pepper for some heat
• 12 oz. whole grain uncooked ziti pasta (I used Barilla)
• 1 cup water, plus 1/2 cup more if necessary
• 16 oz. ricotta cheese (I use whole-milk)
• 3/4 cup mozzarella cheese
• Optional for topping: 1 small fresh tomato, diced, and fresh chopped parsley

Directions

• In a large skillet or pot, cook onion and ground beef until browned. Drain grease.
• Add crushed and diced tomatoes to the pan, along with garlic powder, salt, pepper.
• Add uncooked pasta to pan. Top with water and stir. Cover pan with lid, turn heat to high, and bring liquid to a boil. Turn heat down to medium-low and simmer with lid on, cooking until pasta is almost al dente (slightly undercooked still), stirring once or twice during cooking. This will likely be a couple of minutes more than the package directions says since its on a lower heat (ex: my package said 9 minutes and I did 12 minutes).
• Stir in up to 1/2 cup more water if pasta seems dry. Top with dollops of ricotta cheese and sprinkle with shredded mozzarella cheese. Return lid to pan to allow cheese to melt. Optional: if the skillet is oven-safe, place under broiler for one to two minutes.
• Top with fresh tomato and parsley, if desired, and serve.