For a bolder flavor, try ground lamb instead of beef.

Reviews
i WAS WONDERING IF YOU CAN MAKE THIS RECIPE WITHOUT COOKING THE SHELLS FIRST; AS CAN BE DONE WITH LASAGNA AND MANICOTTI
- Joan , New Jersey

Will have to try.
- Betty, Massachusetts

An excellent idea!!!
- Gloria Deloney, Arkansas

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The 95-percent-lean ground beef helps lower the fat and calories in this hearty pasta dinner. Using whole wheat ziti boosts the fiber.

 

Servings: 8 (3/4-cup) servings

Total: 45 mins

Rated:

 

 

Ingredients

1 pound 95-percent-lean ground beef

2 cups shredded carrot

2 10-3/4-ounce cans reduced-fat and reduced-sodium condensed tomato soup

2-1/2 cups water

8 ounces dried cut whole wheat ziti pasta (about 2-1/2 cups)

2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1 cup shredded part-skim mozzarella cheese (4 ounces)

1/4 cup shredded Parmesan cheese (1 ounce)

 

Directions

1. In a 4-quart Dutch oven, cook ground beef and shredded carrot over medium heat until meat is brown. Drain off fat. Stir tomato soup, the water, uncooked ziti, dried basil (if using), onion powder, and garlic powder into meat mixture in Dutch oven.

2. Bring mixture to boiling; reduce heat. Cover and cook about 25 minutes or until ziti is tender, stirring occasionally. Stir in fresh basil (if using) and mozzarella cheese. Sprinkle individual servings with Parmesan cheese. Maks 8 (3/4-cup) servings.

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