Baked ziti recipe

Chris Klein
Baked ziti recipe

Do you like lasagna, but not the fuss? Make baked ziti as an alternative!

It’s a whole lot like a traditional lasagna casserole, but simpler to make and without having tons of layers or broken noodles.

It helps make for a ideal midweek or weekend meal, or a scorching dish to deliver to a potluck. Make further and freeze for later.

This recipe is a fairly fundamental edition, but everyone who tends to make baked ziti has their own distinctive tricks and twists to it. Some vary the cheeses, some the meat, some make meatless versions, and some people leave out the tomato sauce for a genuinely cheese-tastic casserole.

This model makes use of bulk Italian sausage, as effectively as a crucial fresh herb. In summertime, that would be basil. In winter, rosemary. You could also simply use savory, sage, thyme or parsley.

Ziti is a pretty common pasta shape in most places, but you can substitute penne pasta if you can’t discover it. You want a substantial brief pasta shape with spots to hold the sauce and meat. You can assemble this ahead, and either refrigerate or freeze before you do the ultimate baking.

How to make Baked Ziti

Baked Ziti Recipe

If you do not have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and one/2 teaspoon dried thyme.


1 Boil the pasta: Heat a big pot of water (2 quarts of water) to a robust boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, till the pasta is al dente—edible but nonetheless a small company to the bite.

Drain the pasta through a colander. Toss with a small olive oil so the pasta does not stick collectively although you make the sauce.

two Brown the meat: While the water is heating in the earlier stage, commence on the sauce. Heat a tablespoon of olive oil in a large saut pan on medium-high heat. When the oil is shimmering sizzling, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.

Don’t stir that frequently or it will be much more difficult for the meat to brown. If you are utilizing ground beef or pork rather of sausage, sprinkle with a tiny salt.

3 Include onions and saut, then add garlic, spices, then tomato sauce: When the meat is mainly browned, add the onions and stir nicely to mix. Saut everything right up until the onions are translucent and beginning to brown, about four-5 minutes.

Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook one minute, then add the tomato sauce and stir properly. Bring to a simmer.

four Preheat the oven to 350°F.

five Layer sauce, cheese, pasta in casserole dish: Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it effectively and then include the pasta into the casserole.

Pour the rest of the sauce above the pasta, dot the remaining ricotta cheese in excess of the pasta, and sprinkle on prime the two the mozzarella and the Parmesan cheese.

six Bake 20 min: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 minutes.

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