PCOS Friendly Baked Ziti

Total time1 hr 25 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

For the pasta

12 oz gluten free ziti or penne pasta
Kaizen Ziti Pasta, 8 oz Kaizen Ziti Pasta
See all

For the sauce

1 tbsp garlic-infused olive oil
1 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
4 scallions, green tops only, thinly sliced
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
½ tsp salt
¼ tsp black pepper

For the assembly

1 ½ cups shredded low-moisture mozzarella cheese, divided
½ cup grated parmesan cheese

Instructions

1
Preheat the oven to 400°F (205°C). Bring a large pot of well-salted water to a boil. Cook the gluten free ziti for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still have firm resistance at the center, as it will finish cooking in the oven. Reserve 1/4 cup of the pasta water, then drain the pasta in a colander and set aside.
2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the skillet and spoon off any excess fat.

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