Bakedziti Recipes

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 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:

• 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:

• 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:

• 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:

• 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:

• Preheat oven to 350 degrees F.
• In a large skillet, melt half of the butter over medium heat. Add turkey and cook until browned. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender.
• Cook pasta in a large pot of boiling, salted water until a little less than al dente. Drain and cool. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices. Melt the remaining butter and pour into the bottom of a deep 9 by 13-inch baking dish. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used.
• Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over pasta. Top with the thin slices of cheese, and sprinkle with additional oregano and parsley, if desired. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly. Remove foil for last 5 minutes of cooking to brown cheese.

Steps:

• Cook ziti according to package directions; drain.
• In large bowl, combine ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper.
• In a 9" x 13" pan (sprayed with cooking spray- for easy clean-up) pour 1/2 cup spaghetti sauce; spread ziti mixture evenly over sauce.
• Top with remaining 1 1/2 cups spaghetti sauce and spread evenly; sprinkle with parmesan cheese (I add additional mozzarella to the top as well).
• Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly.

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:

• 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.

Steps:

• Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
• Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
• Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
• Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
• Add the drained pasta tomato-ricotta sauce and stir until well coated.
• Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
• Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
• Garnish with the basil before serving.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a bowl and toss with spinach and sour cream.
• Heat a large skillet over medium heat; cook and stir sausage, onion, carrots, and garlic until onion is translucent and sausage is no longer pink, about 7 minutes. Add spaghetti sauce and broccoli to sausage mixture and simmer until sauce mixture is heated through, about 15 minutes.
• Layer 1/2 of the ziti mixture into a 9x13-inch baking dish. Spread 1/2 of the fresh mozzarella cheese, 1/2 of the sauce mixture, the remaining ziti mixture, and fresh mozzarella cheese, respectively, into the baking dish. Sprinkle shredded mozzarella cheese over the dish. Cover dish with aluminum foil.
• Bake in the preheated oven until cheeses have melted, about 20 minutes. Remove the aluminum foil and cook until top is lightly browned, about 10 minutes more.

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:

• Preheat oven to 350 degrees F.
• In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
• Stir in spaghetti sauce, chicken broth, and oregano.
• Reduce heat and simmer for 10 minutes.
• Stir 1 cup of the sauce into the cooked ziti noodles.
• Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
• Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
• Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
• Cover and bake 20 minutes.
• Sprinkle with remaining mozzarella and Parmesan cheese.
• Return to oven and bake uncovered for 10 minutes or until heated through.

Steps:

• Cook pasta and drain.
• Mix pasta, spaghetti sauce, cooked ground beef, Parmesan cheese and 2 cups of Mozzarella cheese well.
• Spread mixture in a 9 x13 baking dish.
• Top with remaining 2 cups of grated Mozzarella cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly and the cheese on top has melted.

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.