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
CROWD-PLEASING BAKED ZITI
This isn't your mama's baked pasta! My zippy ziti boasts all the comfort and heartiness of Mom's but with little kick from crushed red pepper flakes. Feel free to take the heat up a notch by using hot Italian sausage instead of sweet. The dish is easy to transport, making it great for potlucks.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook the beef, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, bay leaf, Italian seasoning, basil, sugar, salt, pepper flakes and pepper., Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover; simmer 15-30 minutes longer or until sauce reaches desired thickness. Discard bay leaf. Cool., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine 1 cup sauce mixture, 1 cup mozzarella cheese, 1/4 cup Romano cheese, 1/4 cup Parmesan cheese and pasta., Spread 1-1/2 cups sauce mixture into a greased 13x9-in. baking dish. Dot with 1/2 cup ricotta cheese. Top with pasta mixture. Pour remaining sauce mixture over the top. Dot with remaining ricotta cheese. Sprinkle with remaining mozzarella, Romano and Parmesan cheeses., Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly.
Nutrition Facts :
ZIPPY BAKED ZITI
This recipe originally came from my mother, as most recipes I use have. Some people think that making your own marinara sauce is daunting, but it's soooo easy and it makes all the difference in this recipe to use a freshly made sauce versus a canned variety! Look for my "Mmmarinara Sauce" recipe!
Provided by Megan Berg
Categories Pasta Sides
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. In a large bowl, toss cooked pasta with the Mmmarinara sauce, 1/4 cup of the Parmesan, all of the Romano, and the mozzarella cubes.
- 3. Season with the red pepper and black pepper to taste. Mix well.
- 4. Transfer the pasta mix into an oiled 9x13 inch baking dish. Cover the top of the pasta with the mozzarella slices, and sprinkle the remaining Parmesan on top.
- 5. Bake until lightly browned, approximately 30 minutes.
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
CREAMY BAKED ZITI
Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
- Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
- Bake 20 min. or until heated through.
More about "zippy baked ziti recipes"
BAKED ZITI WITH SAUSAGE - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 613 per servingTotal Time 1 hr 30 mins
- Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
BAKED ZITI WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
4.9/5 (276)Calories 366 per servingCategory Main Dish
- To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
- Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we’re going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
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