Baked Ziti

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
400
protein 
27 g
sodium 
664
carbohydrates 
49 g
fat 
10 g
fiber  
4 g
cholesterol 
54 mg
Servings 
6
Ingredients 

Bolognese Sauce
8 oz lean ground chuck
2 tsp extra-virgin olive oil
1 sm onion, diced
 2 garlic cloves
1 bay leaf
½ tsp dry oregano
¾ tsp dry basil
¼ tsp freshly ground black pepper
1 tsp sea salt
1 tsp cane sugar
¼ cup red wine
¼ cup veal demi-glace or beef stock
1 cup marinara sauce
2 cups canned whole tomatoes

1 lb uncooked ziti pasta shells
4 oz shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Instructions 
  1. In a large sauté pan, sauté beef in ½ teaspoon olive oil until cooked through. Drain well. 
  2. In a large saucepan, sauté onions and garlic in remaining olive oil. When translucent, add beef, herbs, spices and sugar. Sauté briefly. Add red wine and reduce by half. Add veal demi-glace or beef stock, marinara and tomatoes. Bring to a boil, reduce heat and simmer for 15 minutes, or until tomatoes are broken and sauce has thickened. 
  3. Preheat oven to 350F. Cook pasta according to package instructions.
  4. Place 1 cup cooked pasta in an 8-ounce ovenproof bowl. Top with ½ cup Bolognese sauce, 3 tablespoons mozzarella cheese and 1 tablespoon Parmesan cheese. Bake in oven until cheese melts and is bubbling.

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.