17 September, 2018
Baked ziti recipesPosted in : recipes on by : Danielle
Do you like lasagna, but not the fuss? Make baked ziti as an alternative!
It’s a great deal like a classic lasagna casserole, but simpler to make and with out lots of layers or broken noodles.
It tends to make for a perfect midweek or weekend meal, or a scorching dish to bring to a potluck. Make extra and freeze for later on.
This recipe is a rather standard model, but absolutely everyone who can make baked ziti has their very own exclusive 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 edition utilizes bulk Italian sausage, as well as a important fresh herb. In summertime, that would be basil. In winter, rosemary. You could also effortlessly use savory, sage, thyme or parsley.
Ziti is a pretty common pasta shape in most regions, but you can substitute penne pasta if you can’t discover it. You want a substantial quick pasta shape with places to hold the sauce and meat. You can assemble this ahead, and both refrigerate or freeze just before you do the last baking.
How to make Baked Ziti
Baked Ziti Recipe
- Prep time: 10 minutes
- Cook time: fifty five minutes
- Yield: Serves at least 8
If you never have Italian seasoning in the pantry, use one teaspoon dried oregano, one teaspoon dried basil and 1/2 teaspoon dried thyme.
- one pound ziti (can sub penne) pasta
- Added virgin olive oil
- one pound bulk Italian sausage or ground beef or pork
- 1 massive onion, chopped
- 3-four garlic cloves, chopped
- one tablespoon fresh rosemary (or basil), minced
- 1 tablespoon Italian seasoning
- 1/two teaspoon red pepper flakes
- one big jar of marinara sauce (about 32 ounces) or make your very own tomato sauce
- one/two pound of mozzarella cheese, grated
- 1 heaping cup of ricotta cheese
- 1 cup grated parmesan or pecorino cheese
one Boil the pasta: Heat a massive pot of water (2 quarts of water) to a sturdy boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but nevertheless a tiny company to the bite.
Drain the pasta by way of a colander. Toss with a little olive oil so the pasta does not stick with each other whilst you make the sauce.
two Brown the meat: While the water is heating in the prior phase, begin on the sauce. Heat a tablespoon of olive oil in a big saut pan on medium-large heat. When the oil is shimmering sizzling, add the bulk sausage or ground meat. Break up any big chunks of sausage as it cooks. Brown effectively.
Never stir that frequently or it will be a lot more difficult for the meat to brown. If you are making use of ground beef or pork rather of sausage, sprinkle with a minor salt.
3 Include onions and saut, then add garlic, spices, then tomato sauce: When the meat is primarily browned, add the onions and stir effectively to mix. Saut almost everything till the onions are translucent and starting to brown, about four-five minutes.
Include 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.
4 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 properly and then add the pasta into the casserole.
Pour the rest of the sauce above the pasta, dot the remaining ricotta cheese over 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 finally the best is lightly browned and the cheese melted, about twenty minutes.
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