Tomato Alfredo Baked Ziti Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; add garlic, and cook about 1 minute or until fragrant. Drain; return meat mixture to skillet. Over medium-low heat, stir in Italian seasoning, pepper flakes and salt. Add tomatoes, cooked pasta and 1/2 cup of the Parmesan cheese; cook 2 to 3 minutes, stirring constantly, until completely blended and heated through. Spoon mixture into baking dish; sprinkle with mozzarella cheese. Top with Alfredo sauce and remaining 1/2 cup shredded Parmesan cheese.
• Bake 30 to 35 minutes or until bubbly and cheese is melted.

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:

• Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish., In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan. , Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly.

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt; drain well.
• Return pasta to pan. Add pasta sauces and mozzarella; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining ingredients.
• Bake 20 to 30 min. or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
• Mix In a medium bowl, mix ziti, ricotta cheese, 1 cup mozzarella cheese, 1 cup cheddar cheese, egg and 1 ½-2 cups spaghetti sauce.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by remaining mozzarella cheese and Parmesan cheese.
• Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F (200 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 10 minutes. Drain.
• While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
• Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
• Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
• Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.

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.

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.