6 Serves
85 Mins
Preheat your oven to 190°C and bring a large pot of salted water to a boil.
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ItalianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
524 µg / 400 µgCalcium
1252 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
596 mg / 420 mgPhosphorus
836 mg / 1,250 mgPotassium
2707 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Cook the ziti pasta in the boiling water until al dente, then drain using a colander.
In a frying pan, heat olive oil and sauté onions and garlic until fragrant.
Combine the cooked pasta with marinara sauce, sautéed aromatics, and half of the mozzarella and parmesan cheeses in a large mixing bowl.
Transfer the mixture into a casserole dish, top with the remaining mozzarella and parmesan, and bake until the cheese is golden and bubbly.
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Italian
Italian