The Best Baked Ziti Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

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:

• 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 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:

• 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:

• 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.

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:

• Heat oven to 350 degrees F. Grease a 9x13 inch casserole dish.
• Fill a large pot with water, add a teaspoon of salt and bring to a boil. Cook pasta as the package directs until al dente, then drain.
• Heat the olive oil in large pan over medium heat. Saute onion in oil until tender. Add the rosemary and garlic. Cook 2-3 minutes more then remove from pan and hold in a small bowl.
• Cook ground beef and sausage in the pan until done.
• Return the onion mixture and the spaghetti sauce to the pan. Add salt to taste. Simmer on low for 10 minutes.
• In greased baking dish, spoon 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, 1/2 of the meat sauce. Then repeat layering the rest of the ingredients in the same order: pasta, mozzarella cheese, and remaining meat sauce. Top with parmesan cheese.
• Bake for 20 to 30 minutes, or until sauce is bubbling and cheese is melted.

Steps:

• Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.

Steps:

• Preheat oven 350°F.
• Cook ziti noodles as directed on box. Drain.
• Mix raw beef and seasoned salt.
• Cook ground beef into crumbles on the stove top over medium heat until evenly browned.
• Add spaghetti sauce to beef and simmer for about 5 minutes or until hot.
• Grease 9x13 pan.
• Put half of cooked noodles into the bottom of the pan.
• Place the provolone cheese slices over the noodles.
• Cover the cheese slices with the sour cream.
• Put in half of the sauce mixture.
• Next, put in the rest of the noodles.
• Lastly, put in the rest of the sauce.
• Cover with shredded mozzerella cheese.
• Bake uncovered for 45 minutes or bubbly.
• For Vegetarian use the meat subsitute.

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 9 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 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.