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.
BAKED ZITI WITH FRESH TOMATOES
I prepare the meat sauce ahead of time, so it saves precious moments when we come in after working out in the fields! -Barbara Johnson, Decker, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, salt, basil and pepper. Reduce heat to low; cover and cook for 45 minutes, stirring occasionally., Cook ziti according to package directions; drain. Place in a large bowl. Stir in sauce and 1 cup mozzarella cheese. Transfer to a greased 3-qt. baking dish; sprinkle with Parmesan cheese and remaining mozzarella cheese. , Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until heated through.
Nutrition Facts : Calories 375 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 851mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
HERBY SPINACH AND MUSHROOM BAKED ZITI
Traditional baked ziti is gussied up with cremini mushrooms, baby spinach and lots of basil and parsley.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl.
- Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
BAKED PENNE WITH FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
- Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
- Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.
Nutrition Facts : Calories 757, Fat 45 grams, SaturatedFat 22 grams, Cholesterol 117 milligrams, Sodium 939 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 33 grams
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
BAKED ZITI WITH SPINACH AND TOMATOES
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
Provided by Carmela M. Meely
Categories Pasta Tomato Bake Mozzarella Sausage Spinach Bon Appétit California
Number Of Ingredients 9
Steps:
- Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
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 WITH FRESH TOMATOES
The ingredients are so simple but the flavors are spectacular! This is the best baked ziti I have ever had! I have made this before when I only had 8 tomatoes and I added 1/2 pint of home-canned tomato sauce to the mixture and it was just as good!! I have also substituted penne pasta for the ziti with great results! I also usually add a little more cheese - like using the entire 2 cups in the mixture and sprking additional cheese over the top! Tomato prep takes a bit of time but it is so worth it - the flavor is so superior to anything canned!!
Provided by anonymous
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a dutch oven, brown the ground beef until no longer pink; drain. Stir in the prepped tomatoes, salt, basil and pepper. Reduce heat to low, cover and cook for 45 minutes, stirring occasionally.
- Cook the pasta according to package directions; drain. Place in a 4 quart baking dish and stir in the sauce and 1 cup of the mozzarella cheese. Sprinkle with parmesan cheese and remaining mozzarella cheese.
- Cover with foil and bake at 350F for 15 minutes. Uncover and bake 15 minutes longer, or until heated through and cheese is melted and lightly browned.
Nutrition Facts : Calories 544.7, Fat 24.9, SaturatedFat 12.6, Cholesterol 101.3, Sodium 945.5, Carbohydrate 39.5, Fiber 4, Sugar 7.9, Protein 40.1
ZITI BAKED WITH SPINACH, TOMATOES, AND SMOKED GOUDA
Make and share this Ziti Baked With Spinach, Tomatoes, and Smoked Gouda recipe from Food.com.
Provided by That is Dr House to
Categories Low Cholesterol
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Note: Tomato should contain basil, garlic, and oregano. Look for the canned version.
- Preheat oven to 375°.
- Cook pasta according to package directions but OMIT salt and fat. Drain well.
- Heat the oil in a large heavy pan over medium high heat. Add onion and pepper then sauté 5 minutes. Add garlic to pan then sauté 2 minutes or until onion is tender.
- Stir in tomatoes and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
- Add spinach to pan then cook, stirring frequently, for 30 seconds or until it wilts. Remove from heat.
- Add cooked pasta and 3/4 cup cheese to tomato mixture, tossing well to combine.
- Spoon pasta mixture into an 11 x 7 baking dish lightly coated with cooking spray.
- Sprinkle evenly with remaining 1/2 cup cheese.
- Bake at 375° for 15 minutes or until cheese melts and begins to brown.
- A note: Vegan subs may not act like normal cheese instead watch the time.
- For Vegan use the soy cheese.
Nutrition Facts : Calories 347.1, Fat 11.6, SaturatedFat 5.5, Cholesterol 32.2, Sodium 265.1, Carbohydrate 46.5, Fiber 4.4, Sugar 6.8, Protein 15.6
BAKED ZITI WITH TOMATO, MOZZARELLA AND SAUSAGE
I was horrified one night to discover I had misplaced this recipe, and had to go without. So, here it is for safekeeping. Recipe originally from Fine Cooking. Although it claims to serve four, it seems to make an incredible amount. I freeze half of what it makes before baking, to be enjoyed another evening.
Provided by skat5762
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Lightly oil a large, shallow baking dish.
- Bring a large pot of salted water to a boil.
- In a large skillet, heat about 2 tablespoons olive oil over medium heat.
- Add the onion and saute until soft, about 5 minutes.
- Add the garlic and crumbled sausage; saute until the sausage begins to brown.
- Season with salt and pepper.
- If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
- Add the red wine; boil until it is almost gone.
- Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly.
- Add the marjoram or oregano and taste for seasoning.
- In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
- Meanwhile, cook the pasta until al dente.
- Drain well and toss it with the ricotta mixture until well coated.
- Add the sausage and sauce and mix again.
- Add the mozzarella and toss gently.
- Pour everything into the baking dish and sprinkle the remaining Pecorino on top.
- Bake uncovered until lightly browned and bubbling, about 20 minutes.
- Serve right away.
BAKED ZITI WITH FIRE ROASTED TOMATOES
This is a recipe from Muir Glen Organic Tomatoes, but I know Hunt's has a fire roasted diced tomato product out too. My DH loves this--he requests it about once a month!
Provided by FloridaGrl
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Spray 2 quart rectangular glass baking dish.
- In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
- Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
- Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
- Bake uncovered, about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 241.8, Fat 2.9, SaturatedFat 1, Cholesterol 23.4, Sodium 505.8, Carbohydrate 39.2, Fiber 4.2, Sugar 7.8, Protein 15.4
SPINACH ZITI
A simple, colorful pasta dish. Serve with a tossed salad and freshly grated parmesan cheese for a great meal.
Provided by Sue H.
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
- Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
- Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 32.7 g, Cholesterol 10.4 mg, Fat 4 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 193.5 mg, Sugar 3.9 g
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