Recipes Pasta and Noodles Pasta by Shape Recipes Ziti Recipes Mom's Pasta al Forno 5.0 (1) Add your rating & review 2 Photos Mom used to make this pasta al forno on special days, like on holidays and a lot of Sundays. It was a big treat for us. It is a lot of work because of all the ingredients that you have to layer on the pasta but it's well worth it. You can choose whatever you like in the ziti, but we love it just like this. It's filling and it's good. Submitted by sabinact Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 1 hr 25 mins Additional Time: 10 mins Total Time: 1 hr 55 mins Servings: 14 Yield: 1 9x13-inch baking dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 14 servings Sauce: 3 tablespoons vegetable oil 1 medium onion, sliced 3 (15 ounce) cans tomato puree 4 ¼ cups water, or to taste 6 tablespoons white sugar 6 leaves fresh basil Ziti and Filling: 2 pounds ziti 1 pound ground beef 1 (8 ounce) container ricotta cheese 2 tablespoons water 1 (15 ounce) can green peas, drained 1 cup grated Parmesan cheese 4 hard-boiled eggs, sliced, ends discarded 1 (16 ounce) package shredded mozzarella cheese Directions Heat oil in a large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Mix in tomato puree and water; cook for 10 minutes. Stir in sugar and basil. Reduce heat to low; simmer for 30 minutes, stirring occasionally. While the sauce is cooking, bring a very large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ground beef to cooked pasta. Mix in enough tomato sauce to lightly coat the pasta. Mix ricotta cheese and water in a bowl until it reaches a spreadable consistency. Preheat the oven to 375 degrees F (190 degrees C). Spread a ladleful of sauce in the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta, all of the ricotta cheese, peas, and 1/2 of the Parmesan cheese. Layer the sliced eggs on every section of the pasta; cover with 1/2 of the mozzarella cheese. Pour remaining pasta, Parmesan cheese, sauce, and mozzarella on top. Cover with aluminum foil. Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes. Let stand for about 10 minutes before cutting, so slices don't fall apart. Cook's Notes: If you like a thicker sauce, use about 3 1/2 cups water instead. Olive oil may be used in place of vegetable oil, if desired. Instead of layering the peas in the casserole, you can add them to the ground beef, pasta, and sauce mixture. I Made It Print Nutrition Facts (per serving) 561 Calories 19g Fat 68g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 561 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 40% Cholesterol 111mg 37% Sodium 771mg 34% Total Carbohydrate 68g 25% Dietary Fiber 5g 18% Total Sugars 13g Protein 30g 60% Vitamin C 12mg 14% Calcium 410mg 32% Iron 5mg 27% Potassium 736mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.