I made the baked ziti last night, and I have to say it tasted wonderful! The only problem is that my dish was to small for it all, (but that was probably because I was out of ziti and used penne instead.)and so it made the pieces looked really small. Thinking about it now too, it was a little dry, but when we had it for leftovers we warmed up a little pasta sauce to go with it, and it was perfect! It was enough to fill you up easily, but since I need to see a full plate in front of me, it was a little sad. It tasted REALLY good though!
Also keep in mind this recipe serves 8.... and it's 5 points a serving.

• 12 oz uncooked ziti
• 1 tsp olive oil
• 2 medium garlic clove(s), minced
• 1/3 pound raw lean ground beef
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 28 oz canned crushed tomatoes
• 1 cup part-skim mozzarella cheese, shredded

Preheat oven to 350°F.

• Cook pasta according to package directions; drain and set aside.
  
  
• Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
  
  
• Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
  
  
• Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.