Italian Cheesesteak Baked Ziti
Baked Ziti and Italian Cheesesteak all in one. This is an easy pasta dish that will make the whole family swoon.
Servings: 4 Serves 4-6
Calories: 840kcal
Ingredients
- 1 lb dry ziti pasta
- 1 lb boneless chuck steak partially frozen (easy to cut thin)
- 1 large red bell pepper sliced
- 1 medium Vidalia onion sliced
- 8 oz baby bella mushrooms sliced
- 1 ½ tsp fresh thyme
- 1 ½ cup shredded Mozzarella cheese
- 1 ½ cups marinara sauce
- Salt and fresh ground black pepper to taste
- ½ cup Mozzarella cheese for topping
Instructions
- Cook ziti until almost done, drain and set aside in a large mixing bowl.
- Preheat the oven to 350° and lightly grease a casserole dish.
- Make sure to freeze your steak for about half an hour before cutting. (Freezing it will help with cutting it thinly.)
- Slice partially frozen steak as thin as possible. Slice red pepper, mushrooms, and onion thinly as well and set aside.
- Preheat some oil (about a tablespoon or two) in a medium sauté pan, over medium heat and sauté steak, peppers, mushrooms, and onions with some salt and pepper until steak is no longer pink.
- Add steak and veggies to the bowl with pasta. Add a 1 ½ cup of Mozzarella, Ragú® sauce, thyme and some more salt and pepper. Mix well and place it into a lightly greased casserole dish. Spread evenly and top off with remaining Mozzarella cheese.
- Bake for 20 minutes.
Nutrition
Calories: 840kcal | Carbohydrates: 102g | Protein: 55g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 895mg | Potassium: 1415mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1742IU | Vitamin C: 50mg | Calcium: 396mg | Iron: 6mg