Baked Ziti
They are many different recipes for Baked Ziti. I have already posted one, but this one seems to be the favorite around here. Slightly more ingredients, but worth the extra cost.
The sauce to use is up to you, if you want to go all out, make your own, but your favorite jarred sauce will work just fine.
Ingredients for Baked Ziti
- 1# cooked ziti (al dente)
- 1 cup grated Parmesan cheese
- 1 cup (approx) Ricotta
- 8 oz mozzarella cheese diced into ¼ inch cubes or smaller
- 2-4 cups Sauce
- salt & pepper
Directions for Baked Ziti
In a large pot with very salted water, cook the ziti until just done (al dente). Drain well.
Place the pasta in a large bowl, to it add 1-2 cups of the sauce and ½ a cup of the Parmesan and mix well.
Spoon ½ the ziti into a 9″ X 9″ or slightly larger pan. Spoon the ricotta over the ziti and spread to even the layer. Take ½ mozzerella and sprinkle over the ricotta. Optional now spoon a little sauce on top of the cheeses.
Spoon the rest of the ziti into the pans smooth out the layer, spoon more sauce over the ziti and sprinkle the remaining mozzarella and Parmesan over the top.
Loosely cover with aluminum foil so that the foil is not touching the cheese, if making ahead refrigerate until ready to cook.
A ½ hour before you are going to begin cooking take the ziti out of the fridge and allow to come to room temperature. Bake at 375° for 40-50 minutes until all the cheese is melted and the ziti hot.
Here are a few items to help make this recipe:
HIC Oblong Rectangular Baking Dish Roasting Lasagna Pan, Fine White Porcelain, 13-Inches x 9-Inches x 2.5-Inches
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
I can smell spaghetti sauce and cheese a mile away and when the ziti is served I’m a S.A.P³ – that’s a Scottish American Pasta Puppy Princess. Five paws and keep it coming, and I don’t care if after dinner Dad calls me a Pirate; “Red Beard”.
Ingredients
- 1# cooked ziti (al dente)
- 1 cup grated Parmesan cheese
- 1 cup (approx) Ricotta
- 8 oz Mozzerella cheese diced into ¼ inch cubes or smaller
- 2-4 cups Sauce
- salt & pepper
Instructions
- In a large pot with very salted water, cook the ziti until just done (al dente). Drain well.
- Place the pasta in a large bowl, to it add 1-2 cups of the sauce and ½ a cup of the Parmesan and mix well.
- Spoon ½ the ziti into a 9" X 9" or slightly larger pan. Spoon the ricotta over the ziti and spread to even the layer. Take ½ mozzerella and sprinkle over the ricotta. Optional now spoon a little sauce on top of the cheeses.
- Spoon the rest of the ziti into the pans smooth out the layer, spoon more sauce over the ziti and sprinkle the remaining mozzerella and Parmesan over the top.
- Loosely cover with aluminum foil so that the foil is not touching the cheese, if making ahead refrigerate until ready to cook.
- A ½ hour before you are going to begin cooking take the ziti out of the fridge and allow to come to room temperature. Bake at 375° for 40-50 minutes until all the cheese is melted and the ziti hot.
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