Lasagna Style Baked Ziti Recipes

Steps:

• Heat oven to 400°F
• Cook the ziti or rigatoni according to the package directions.
• Meanwhile, heat the oil in a large pot over medium heat. Add the onion, salt and pepper and cook for 5 minutes.
• Add the turkey and cook, crumbling with a spoon until no trace of pink remains, about 7 minutes.
• Spoon off and discard any excess fat.
• Add the garlic and oregano and cook for 2 minutes.
• Add the pasta sauce and cook for 3 minutes. Remove from heat.
• Add the drained ziti to the pot and toss.
• Add the ricotta, spinach and 1/4 cup of the Parmesan and toss again.
• Spread the mixture into a 9-by-13 inch baking dish that is lined with aluminum foil.
• Sprinkle with the mozzarella and remaining Parmesan.
• Bake until the mozzarella melts (about 15 minutes).
• You can also freeze this, thaw it overnight in the fridge and then cook it at 350F for one hour covered, then remove foil and cook for 10 minutes until cheese melts.

Steps:

• Cook ziti according to package directions. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, Italian seasoning, garlic powder and pepper. Cook and stir until heated through, about 3 minutes. , Drain pasta. Spread half of the meat sauce in a 1-qt. baking dish coated with cooking spray. Top with half of the ziti, ricotta cheese and mozzarella cheese. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.,

Steps:

• Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
• Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
• Cook pasta until it's nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
• Once tomato sauce is done, stir in reserved pasta water.
• Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
• Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
• Let cool slightly before eating with a big green leafy salad.

Steps:

• Cook the ziti according to the package instructions.
• Heat oven to 400°F.
• In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is transparent, 10-12 minutes. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.
• Tip: If you prefer, substitute chopped broccoli for the spinach.
• To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
• To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.