Ziti Pasta Recipe With The HEALTHIEST Ingredients
Channel: Rockin Robin Cooks
Date: 2020-12-09

This ziti pasta recipe is an easy alternative to making lasagna and I'm making it as healthy as I can without compromising flavor. In fact it's full of flavor and gluten free.
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Ziti Pasta
Ingredients:
1 lb. ground beef, 100% grass fed, grass finished
1 lb. ziti pasta, I used shell Banza pasta for lower carbs, more fiber, more protein
2- 28oz jars of Rao’s Marinara sauce
¾ cup sour cream, Daisy brand
¾ cottage cheese, Daisy brand
1 lb. mozzarella cheese, grated, divided
½  cup parmesan cheese, divided
1 heaping tsp. Fresh rosemary
1 handful of fresh basil, chopped
1 small hand fresh Italian parsley, chopped
1 large yellow onion, super fine dice
1 heaping cup of cremini mushrooms, finely diced
Salt
1 tbsp. Olive oil
⅓  cup of red wine to rinse out the marinara sauce from the jars, optional

Directions:
Preheat oven 375 degrees F. 
Pour the Rao’s sauce into a stockpot and put the heat on low. In a large frying pan over medium heat add a tablespoon or more of olive oil. Once hot add the onion, mushrooms and a pinch of salt. Saute for 10-12 minutes stirring frequently until the onion has softened. Then add this to the sauce.

Boil a stockpot of water to cook the noodles. Once the water comes to a boil, cover and simmer until it’s time to cook the pasta. You want this ready when needed.

Peel the petals off of the rosemary and chop until fine. Add this to the sauce.  Layer the basil leaves about 8 high, roll and then cut. You’ll end up with nice ribbons and then cut in the other direction. Once chopped, add to the sauce. Repeat this process with the parsley. Here you want to shave the leaves off with your knife to minimize the amount of stems. Chop until small and add to the sauce.

In the same frying pan that you cooked the onions in, toss in the ground beef over medium high heat. Break up the meat with your spatula and add some salt and garlic powder. Cook until it is no longer pink. Drain the grease and add the beef to the sauce. Stir until everything is well blended, cover and simmer for at least 10 minutes. Longer is better so if you can simmer for 1 hour that is great too.

It’s now time to cook the pasta. Add some salt to the water and then add the pasta. Cook 1 to 2 minutes less than the required time so that your pasta is al dente. The reason for this is that it will continue to cook when the dish goes in the oven.

While the pasta is cooking, place all the cheeses in a medium size bowl, the cottage cheese, sour cream, ½ half of the mozzarella cheese, parmesan cheese and another small handful of chopped parsley. Stir well. 

Drain the pasta and then add it to the pasta sauce. Stir to combine. 

Layer ½ of the pasta sauce into a 10 x 16 baking dish. Then layer on all of the cheese mix, spreading it with a spatula and knife the best that you can. 

Finish the top layer by adding the rest of the pasta sauce. Sprinkle the other half of the mozzarella cheese over the top and finish with ¼ cup of parmesan cheese.

Bake in the oven at 375 degrees F. for 25 - 30 minutes or until the cheese is completely melted and heated through. 
Enjoy!

Rockin Robin
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