Ziti recipe

Do you like lasagna, but not the fuss? Make baked ziti alternatively!

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

It makes for a best midweek or weekend meal, or a scorching dish to carry to a potluck. Make added and freeze for later on.

This recipe is a rather simple edition, but everyone who helps make baked ziti has their very own distinctive tricks and twists to it. Some fluctuate the cheeses, some the meat, some make meatless versions, and some individuals leave out the tomato sauce for a genuinely cheese-tastic casserole.

This edition uses bulk Italian sausage, as well as a key fresh herb. In summer, that would be basil. In winter, rosemary. You could also simply use savory, sage, thyme or parsley.

Ziti is a pretty common pasta form in most regions, but you can substitute penne pasta if you can’t locate it. You want a significant quick pasta shape with areas to hold the sauce and meat. You can assemble this ahead, and either refrigerate or freeze ahead of you do the final baking.

How to make Baked Ziti

Baked Ziti Recipe

  • Prep time: 10 minutes
  • Cook time: fifty five minutes
  • Yield: Serves at least eight

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

Substances

  • one pound ziti (can sub penne) pasta
  • Added virgin olive oil
  • one pound bulk Italian sausage or ground beef or pork
  • 1 huge onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 tablespoon fresh rosemary (or basil), minced
  • 1 tablespoon Italian seasoning
  • one/two teaspoon red pepper flakes
  • one massive jar of marinara sauce (about 32 ounces) or make your very own tomato sauce
  • 1/2 pound of mozzarella cheese, grated
  • 1 heaping cup of ricotta cheese
  • 1 cup grated parmesan or pecorino cheese

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

Drain the pasta through a colander. Toss with a minor olive oil so the pasta does not stick together whilst you make the sauce.

two Brown the meat: Even though the water is heating in the previous phase, begin on the sauce. Heat a tablespoon of olive oil in a large saut pan on medium-substantial heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any huge chunks of sausage as it cooks. Brown effectively.

Do not stir that typically or it will be more hard for the meat to brown. If you are utilizing ground beef or pork alternatively of sausage, sprinkle with a tiny salt.

three Add onions and saut, then include garlic, spices, then tomato sauce: When the meat is mainly browned, add the onions and stir effectively to combine. Saut almost everything till the onions are translucent and starting to brown, about 4-five minutes.

Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then include the tomato sauce and stir effectively. Deliver to a simmer.

four Preheat the oven to 350°F.

5 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 add the pasta into the casserole.

Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese above the pasta, and sprinkle on leading the two the mozzarella and the Parmesan cheese.

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

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