Fake Baked Ziti Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Steps:

• Preheat oven to 375°F.
• Cook pasta according to package directions. In a seperate pot, cook ground beef. Season with salt, pepper, garlic, Montreal Chicken seasoning, and adobo. When meat is cooked, add spaghetti sauce. Add sugar, salt, pepper, garlic, and Italian Seasoning- mix well, and bring to a boil. Combine sauce with cooked and drained pasta.
• In a small pot, combine milk, butter, garlic powder, salt, and pepper- bring to a boil. Add parmesan cheese and mozzarella- bring to a boil once again. If sauce needs to be thickened, combine flour in a small amount of cold milk and add to sauce. Bring to a boil again until it is thickened.
• Pour pasta and meat sauce mixture into a lightly greased 9x13" pan. Pour cream sauce over top of pasta, and sprinkle a little parmesan cheese on top. Cover with foil and bake until everything is hot and bubbling. Serve with extra cream sauce or garlic bread if desired.

Steps:

• Preheat oven to 400 degrees F. Meanwhile, brown ground beef in large nonstick skillet over medium-high heat.
• Combine Sauce and water in large bowl. Stir in browned ground beef, ricotta and Parmesan cheeses, then uncooked ziti. Pour ziti mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil. Bake 55 minutes.
• Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

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.

Steps:

• Put pasta water on to boil. Add salt and pasta to boiling water and
• cook until pasta is "Al Dente" (a little chewy). While pasta cooks,
• melt butter in a small pot over medium heat. Whisk in flour, then cook 1
• minute, adding salt, pepper and nutmeg to flour. Add milk and bring
• sauce to a bubble. Reduce for 5 minutes. Turn on low heat and add shredded
• cheeses to sauce and stir until cheese is melted.
• 2. Drain pasta and transfer to a large casserole dish. Pour tomato
• sauce over pasta and toss until pasta is evenly coated. Pour cheese sauce
• over pasta. Cover the top with sliced fresh mozzarella. Place dish under
• broiler for 3-5 minutes or until cheese is brown and bubbly.