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
EXTRA MEATY BAKED ZITI
I know there are a lot of baked ziti recipes out there but this one has double the meat. My husband loves beef and I usually end up putting in more meat than is called for. This is so hearty and delicious. I often like to add a can of drained stewed tomatoes or diced tomatoes. I have also added a little bit of cottage cheese to the ricotta mixture to use it up. It still tasted great :) Make sure to serve with breadsticks or garlic bread!
Provided by Delish
Categories Cheese
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a skillet, cook beef, onion, and garlic over medium heat until no longer pink; drain.
- Stir in spaghetti sauce.
- In a bowl, combine the eggs, ricotta, Italian seasoning or parsley if desired, 1 1/2 cups mozzarella and Parmesan.
- Drain pasta; add to cheese mixture and stir to coat evenly.
- Spoon a third of the meat sauce into a greased 9x13 pan; top with half of the pasta mixture.
- Repeat layers, ending with meat sauce.
- Cover and bake at 350 for 40 minutes.
- Uncover; sprinkle with remaining mozzarella cheese.
- Bake 5-10 minutes longer or until cheese is melted.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 738.4, Fat 30.9, SaturatedFat 14.8, Cholesterol 173.3, Sodium 1295.5, Carbohydrate 58.2, Fiber 2.2, Sugar 14.3, Protein 54
BAKED ZITI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
- Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
- Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
MEATY ZITI WITH PESTO DOLLOP
Provided by Molly Yeh
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to boil for pasta.
- Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
- Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
- Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
- Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
- For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
- Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.
EASY ZITI BAKE
I enjoy making this baked ziti recipe for family and friends. It's easy to prepare, and I like to get creative with the sauce. Sometimes I might add my home-canned tomatoes, mushrooms or vegetables. -Elaine Anderson New Galilee, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. , In a large bowl, combine eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended., Spoon a third of the meat sauce into a greased 13x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce., Cover and bake 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.
Nutrition Facts : Calories 630 calories, Fat 30g fat (15g saturated fat), Cholesterol 164mg cholesterol, Sodium 878mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 3g fiber), Protein 45g protein.
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