BAKED ZITI
A quick and easy way to prepare a tasty and filling pasta dish, originally from Mr. Food. Just use your favorite bottled spaghetti sauce. You can use any shape of pasta. I do add more cheese, but I love cheese!
Provided by Junebug
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
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.
DELICIOUSLY CHEESY BAKED ZITI
Make and share this Deliciously Cheesy Baked Ziti recipe from Food.com.
Provided by S in PA
Categories Pork
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
BAKED ZITI WITH THICK RICH MEAT SAUCE
This does make enough to feed 12 very fillingly! Using Recipe #256239 which is a large amount that we top the baked ziti additional sauce and then freeze the remaining cooled sauce in 1 cup amounts for future use. The pasta is under cooked by 4 minutes it will finish when baked and it will absorb the liquid from the sauce making it yummier. This is very hearty, comforting, and satisfying because Mom's will know their families are getting many nutrients that they need.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare sauce and keep under a low flame.
- Preheat oven to 350.
- Mix the cheese mixture together.
- Mix pasta with 1/3 - 1/2 of the cheese mixture till creamy and gooey.
- Place 1 1/2 cups sauce in bottom of a 10x13 casserole dish.
- Top with 1/2 of the pasta.
- Spread the remaining cheese on the pasta.
- Top with 2-3 cups of the meat sauce.
- Top with remaining pasta; 1 cup sauce; 1 cup mozzarella; then top with grated cheese.
- Bake for 30 minutes. Placing foil on the rack below to catch any spillage that may occur for this is packed with goodness.
- Meanwhile let the sauce keep simmering to use if desired on top of the baked ziti.
WHITE BAKED ZITI
This is a creamy and indulgent white baked ziti with a classic bechamel base but with the addition of nutty Parmesan. Cubed mozzarella is folded into the pasta before baking to reveal surprise reservoirs of melty cheese throughout. A bit of red pepper flakes adds the right touch of heat to balance everything out.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Brush a 9-by-13-inch baking dish with oil.
- Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions until al dente. Drain and add the pasta back to the pot.
- Put the milk in a glass measuring cup and microwave in 30-second intervals, stirring in between each, until just warm, about 2 minutes.
- Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit but does not brown, about 1 minute.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil over high heat, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer over medium heat and cook until thickened to a nice coating consistency, 5 to 6 minutes.
- Remove from the heat. Add 1 cup of the Parmesan, the red pepper flakes and 2 teaspoons salt. Whisk until smooth.
- Pour the bechamel sauce over the pasta and toss to combine. Fold in the cubed mozzarella. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining 1/3 cup Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
NICOLE'S BEST BAKED ZITI
For Sunday suppers, team dinners, or dinner drop-offs for a friend in need, this crowd-pleasing baked ziti with sausage is hearty, rich, and flavorful. Perfectly baked pasta absorbs flavor from the tangy tomato sauce, contrasting beautifully with the creamy ricotta mixture. This budget-friendly meal tastes like you spent all day making it! Serve alongside crusty bread, an Italian salad, and a glass of red wine.
Provided by NicoleMcmom
Categories Ziti
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
- At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
- Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
- Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
- Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
- Add 2 cups meat sauce to the pasta; toss to coat.
- Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 808.4 calories, Carbohydrate 70.2 g, Cholesterol 145.9 mg, Fat 37.2 g, Fiber 6.5 g, Protein 45.6 g, SaturatedFat 17.2 g, Sodium 1700.8 mg
BAKED ZITI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 16
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.
BAKED ZITI
For an Italian classic, try this Baked Ziti recipe from Food Network Kitchen. Tossed in a zesty tomato sauce and oozing with mozzarella, it couldn't be easier.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
OVER-THE-TOP BAKED ZITI
I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was a success not only with my family but at potlucks, too. It's so versatile: You can use jarred sauce, double or triple the recipe, and even freeze it. —Kimberley Pitman, Smyrna, Delaware Field Editor
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours., Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.
Nutrition Facts : Calories 499 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 72g carbohydrate (16g sugars, Fiber 6g fiber), Protein 29g protein.
MEATY BAKED ZITI
This baked ziti recipe takes a little time to make, but it's worth it in the end! This meat sauce is way better than a jar sauce, and I use it for other Italian recipes as well. You can also make the sauce ahead of time and store it in the fridge for a few days until you are ready to eat it.
Provided by Bridget
Time 2h5m
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain ziti and rinse under cool water to stop it from cooking.
- Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.
- Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.
- Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.
Nutrition Facts : Calories 593.1 calories, Carbohydrate 37.3 g, Cholesterol 111.2 mg, Fat 31.5 g, Fiber 2.3 g, Protein 39.2 g, SaturatedFat 16 g, Sodium 1030.4 mg, Sugar 4.3 g
BAKED ZITI
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there's plenty of richness from the cheese - three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe.
Provided by Alison Roman
Categories dinner, casseroles, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
- Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
- Cook pasta until it's nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
- Once tomato sauce is done, stir in reserved pasta water.
- Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
- Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
- Let cool slightly before eating with a big green leafy salad.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 36 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 983 milligrams, Sugar 11 grams
BAKED ZITI
Steps:
- Preheat oven to 400 degrees F. Bring a large pot of salted water to boil, and add ziti. Cook the ziti until just al dente, about 10 to 12 minutes, and drain.
- Meanwhile, bring the marinara sauce to a simmer in a large skillet. Stir in the ricotta and basil leaves.
- Spread 1/2 cup of the sauce in the bottom of a 15-by-10-inch Pyrex baking dish. Layer half of the ziti on top of the sauce. Sprinkle with half the mozzarella cubes and half of the provola. Pour 2 cups of the sauce over the cheese, and spread in an even layer. Top with the rest of the pasta, and spread 2 cups sauce over that layer of pasta. Sprinkle with the remaining cheeses, and dollop with the remaining 1/2 cup of sauce.
- Place the dish in the oven, and bake, uncovered, until browned and bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you want to assemble this ahead, bake for 15 minutes covered with foil, then, when ready to serve, uncover and bake for an additional 20 minutes.)
BAKED ZITI
From Kalamazoo Michigan, Kim Neer makes this comforting Italian dish with a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 18
Steps:
- In a large saucepan, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. , Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 1/4 cup Parmesan cheese, egg substitute, salt and pepper., In two greased 13x9-in. baking dishes coated with cooking spray, spread 1 cup of meat sauce. In each dish, layer a fourth of the pasta, 1 cup meat sauce and a fourth of the cheese mixture. Repeat layers of pasta, sauce and cheese mixture. , Top with remaining sauce. Sprinkle with remaining Parmesan cheese and oregano. Cover and bake at 350° for 1 hour or until heated through.
Nutrition Facts : Calories 324 calories, Fat 11g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 796mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
BAKED ZITI I
A lady I worked with brought this in one day, and it was a hit. Now it is the favorite of all my dinner guests. It's great for a covered dish dinner too. I have made this also without the meat, and it is well received.
Provided by Colleen B. Smith
Categories Pasta and Noodles Pasta by Shape Recipes Ziti Recipes
Time 55m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 58.4 g, Cholesterol 71.3 mg, Fat 25.3 g, Fiber 6 g, Protein 27.9 g, SaturatedFat 12.7 g, Sodium 913.6 mg, Sugar 14.3 g
THE BEST BAKED ZITI
I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 627.1 calories, Carbohydrate 58.1 g, Cholesterol 71.8 mg, Fat 29.5 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 11.9 g, Sodium 1380.1 mg, Sugar 14.4 g
ITALIAN BAKED ZITI
This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. , Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano. , Cover and bake at 350° for 1 hour or until heated through.
Nutrition Facts : Calories 431 calories, Fat 14g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 818mg sodium, Carbohydrate 50g carbohydrate (15g sugars, Fiber 6g fiber), Protein 27g protein.
BAKED ZITI WITH SPECIAL TOMATO SAUCE
This sauce has a secret ingredient, grape or currant jelly, that's right, jelly! I use the unsweetened kind, I find the fruit takes the acidity out of the tomatoes.
Provided by Manami
Categories One Dish Meal
Time 1h8m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- QUICK TOMATO SAUCE:
- Make this first; heat oil in a medium saucepan over medium-high heat.
- Cook the sausages until begining to brown, about 3 minutes.
- Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
- Add the tomatoes, thyme and jelly or preserves and bring to a boil.
- Lower the heat and simmer, covered, for 10 minutes.
- Remove and sicard the sprig of thyme.
- Stir in the seasoning and season with pepper, to taste.
- Use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. The yield is 5 cups.
- ZITI:.
- Preheat oven to 400ºF.
- Cook the ziti according to pkg directions.
- Drain.
- Toss the cooked pasta with the sauce, cubed mozzarella, half of the Parmesan cheese, black pepper and red pepper flakes.
- Transfer the pasta to an oiled 9x13" 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 at once.
BAKED ZITI III
A delicious side or main dish with beef, basil and lots of cheese. You can substitute the beef for Italian sausage or add a combination. Serve with crusty warm bread and a green salad, if desired.
Provided by VERDIEIIIS
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
- Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
- Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Nutrition Facts : Calories 760.9 calories, Carbohydrate 74.9 g, Cholesterol 96 mg, Fat 34.4 g, Fiber 7.9 g, Protein 36.2 g, SaturatedFat 17.3 g, Sodium 1258.4 mg, Sugar 19.4 g
BAKED ZITI
Make and share this Baked Ziti recipe from Food.com.
Provided by Little Bee
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Cook pasta according to directions (I cook it al dente).
- Drain pasta.
- In a large bowl, stir together pasta, 1-1/2 cups of spaghetti sauce, ricotta, mozzarella, parsley oregano, basil, garlic powder and salt and pepper.
- In a 13x9x2 inch baking dish, spoon in pasta mixture.
- Top with remaining 1-1/2 cups sauce.
- Sprinkle with Parmesan cheese.
- Cover with foil.
- Bake 30-40 minutes until hot and bubbly* Make ahead directions: Prepare recipe as directed but do not bake.
- Cover with plastic wrap, then foil.
- Refrigerate up to 24 hours.
- Remove plastic wrap and replace foil.
- Bake as directed above.
Nutrition Facts : Calories 549, Fat 17.2, SaturatedFat 9, Cholesterol 51.2, Sodium 850.5, Carbohydrate 72.1, Fiber 3.1, Sugar 10.2, Protein 25.2
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