Baked Ziti I Recipes

Steps:

• For the Sauce: In saute pan, heat olive oil, and saute onions and then garlic until medium brown. Add tomatoes and cook until slightly thickened, about 30 minutes. Remove from heat and add fresh basil and salt and pepper to taste.
• For the Filling: Mix ingredients well in mixing bowl and add enough eggs so that the cheese mixture can easily be spread with a spatula.
• For the Assembly: In a 10- by 6 by 3-inch terra cotta dish (or baking dish close in size or type), place a thin layer of sauce on the bottom. Arrange a layer of ziti, then cover with a layer of filling, then sprinkle the roasted peppers, sun dried tomatoes, fresh mozzarella, and Romano cheese. Repeat this process (starting with the sauce) until the pan is full ending with a top layer of ziti. Cover the ziti with sauce and bake at 350 degrees for about 30 to 40 minutes or until a little crusty on the top. Remove from oven and allow to rest for 15 minutes. Cut and serve with freshly grated dry Ricotta on top.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.
• Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into prepared baking dish as follows: half the ziti, Provolone cheese, sour cream, half the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake in preheated oven until cheeses are melted, about 30 minutes.

Steps:

• Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Steps:

• Heat canola oil in a saute pan over medium heat and add onion and garlic. Saute until the onions become translucent. Add tomatoes, parsley, basil, and Italian seasoning. Cover and let simmer about 25 minutes.
• Preheat oven to 325 degrees F. Bring a pot of water to boiling for the pasta. Add salt and pasta and boil until pasta is al dente - about 10 minutes.
• Drain pasta well stir into pot of sauce. Transfer to a baking dish and top with cheeses. Bake until cheese is melted.

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1/2 cup pasta cooking water.
• Mix pasta sauce, ricotta and reserved pasta cooking water in large bowl. Add pasta and 1/2 cup mozzarella; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella and Parmesan. Cover.
• Bake 30 min.; uncover. Bake 10 min. or until heated through.

Steps:

• Sautee onions in a spray of oil until translucent, add garlic and continue cooking.
• Add peppers and cook for about 5 minutes more, or until peppers start to get soft.
• Add turkey, basil, oregano, and pepper flakes, and begin cooking over medium heat.
• When turkey is cooked, remove from pan along with the veggies. Drain out the liquid at the bottom. Return the meat and veg back to the pan, add the tomatoes, crushed and the paste. Stir together and bring to a boil, reduce heat and simmer for about 20 minutes.
• Meanwhile, prepare pasta according to directions. Cook until very al dente. Set aside and allow to cool, spraying with olive oil and tossing to prevent sticking. You can also toss it with a little olive oil, if you don't have a sprayer.
• Combine the sauce, ricotta and about 2/3 of the mozzarella cheese with the pasta and pour into a 9x13 baking dish that has been lined with foil Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake at 350 for 40 minutes, or until bubbly. Remove the foil and bake another 15-20 minutes or until brown on top. If you can stand it, let it set for about 20 minutes more.

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Cook ziti according to package directions; drain; set aside.
• Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
• Mix cooked sausage and pasta in with ricotta mixture.
• Mix in 3/4 jar of sauce.
• Transfer mixture into a 2 quart casserole dish.
• Top with the rest of the sauce and mozarella cheese.
• Bake for 30 to 35 minutes, or until hot and bubbly.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.
• To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Steps:

• Begin by preparing sauce as follows: In a large dutch oven, saute onions and garlic in olive oil 1 or 2 minutes.
• Empty all four cans of crushed tomatoes into pot.
• Add basil, oregano, salt, crushed red pepper and brown sugar.
• Stir, bring to a boil and let simmer about 20 minutes.
• Stir sauce (this is when I usually will"taste adjust" any ingredients such as brown sugar and salt).
• Add meatballs that have just been browned and uncooked itailian sausage.
• Cover and simmer sauce for about 1 1/2- 2 hrs.
• About 10 minutes before sauce is done, mix ricotta cheese, eggs and parmesan cheese in a large bowl.
• Add about 2 1/2 cups of sauce to the cheese mixture and mix well.
• (Keep remaining sauce with meatballs and sausage warm).
• Toss cooked ziti with cheese/sauce mixture and spoon into a 9x13 inch baking pan.
• (you may need a larger pan or more than 1 pan).
• Sprinkle pasta with mozzarella cheese.
• Bake at 350 for 45 minutes to 1 hr.
• Serve pasta with the extra sauce, meatballs and sausage ladled over top of each serving.

Steps:

• Sauté onion in oil until it's tender.
• Add tomato paste, tomato sauce, water, oregano, basil, salt and pepper.
• Simmer, covered, for 10 minutes.
• Preheat oven to 375ºF.
• Coat casserole dish with cooking spray.
• Combine ricotta and 1/2 of the mozzarella in a large bowl.
• Add cooked ziti and half of the sauce.
• Stir.
• Turn into prepared casserole dish and pour on the remaining sauce.
• Sprinkle with the remaining cheese.
• Bake for 25 to 30 minutes.