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Baked Ziti

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp Flora Buttery
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 800 grams tinned chopped tomatoes
  • 1 Knorr Chicken Stock Pot or Vegetable Stock Pot
  • 1 large bunch basil, chopped
  • 300 grams ziti pasta cooked and drained (alternatively use rigatoni)
  • 200 grams ricotta cheese
  • 50 grams Parmesan cheese, grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

519kcal

Energy (kJ)

2171kJ

Protein (g)

22.3g

Carbohydrate incl. fibre (g)

71.2g

Carbohydrate excl. fibre (g)

66.2g

Sugar (g)

8.7g

Fibre (g)

5.0g

Fat (g)

16.4g

Saturated fat (g)

7.6g

Unsaturated fat (g)

7.8g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

34mg

Sodium (mg)

994mg

Salt (g)

2.48g

Vitamin A (IU)

797IU

Vitamin C (mg)

22.1mg

Calcium (mg)

348mg

Iron (mg)

3.49mg

Potassium (mg)

751mg

Total

2076kcal

8683kJ

89.4g

284.8g

264.7g

35.0g

20.1g

65.6g

30.4g

31.1g

11.7g

3.2g

0.2g

137mg

3974mg

9.93g

3189IU

88.4mg

1394mg

13.96mg

3006mg


  • 1 Preheat the oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 To make the sauce, heat the Flora Buttery in a large saucepan over medium heat. Add the onion and cook for 3 minutes, until softened but not coloured. Add the garlic and cook for a further 2 minutes.
  • 3 Add the bay leaves, chopped tomatoes and Knorr Chicken Stock Pot. Bring to the boil and simmer on low heat for 10 minutes. Add the freshly chopped basil, stir through and remove from the heat.
  • 4 Lightly oil a casserole dish with olive oil. Ladle some of the tomato sauce into the bottom of the dish. Mix the cooked ziti pasta with the remaining tomato sauce. Pour half of the pasta into the casserole dish and top with the ricotta. Top with the remaining pasta and sprinkle with Parmesan.
  • 5 Bake for 20-30 minutes, until golden brown.