Baked Ziti

This delicious recipe came together simply. I didn't have any ricotta on hand, but next time I think I would use some to make the dish creamy. I served it with steamed broccoli and Peppery Cheese Muffins.

Baked Ziti
1 onion, chopped
1 lb. ground round
2 garlic cloves, minced
1 (26-oz.) jar pasta sauce
1 (16-oz.) box ziti, cooked
1 (28-oz.) can whole tomatoes
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. basil
1 tsp. oregano
1/2 tsp. dried parsley flakes
1/4 tsp. crushed red pepper
1/4 tsp. fennel seeds
1 (8-oz.) bag shredded Italian cheese blend

1. Sauté onion and meat in a large Dutch oven, cooking until onion is tender and meat crumbles and browns. Add garlic, and sauté 1 minute. Stir in pasta sauce and tomatoes (break up tomatoes with spoon). Stir in salt and next 6 ingredients. Stir in 1/2 cup cheese. Pour mixture in a 13- x 9-inch baking dish. Sprinkle with remaining cheese.
2. Bake at 400° for 15 minutes.

Peppery Cheese Muffins
Makes 6 muffins
1 cup self-rising flour
2 Tbsp. butter, diced
1 cup Colby-Jack cheese, shredded
1 tsp. cracked black pepper
1 egg, lightly beaten
Buttermilk

1. Combine flour and next 3 ingredients until blended. Stir in egg. Add in buttermilk until mixture has the consistency of cake batter. Scoop into lightly greased muffin cups.
2. Bake at 400° for 20 minutes or until done. Serve warm.