Pregnancy Friendly Baked Ziti
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free ziti or penne pasta
For the sauce
- 1 tbsp garlic-infused olive oil
- 1 lb ground beef (85% lean)
- 4 scallions, green tops only, thinly sliced
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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