5 Ingredient White Ziti Recipe 45

5-INGREDIENT WHITE ZITI RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Bring a large pot of water to a boil for the pasta. Wrap spinach in a clean kitchen towel and wring out the excess liquid. Heat about 3 tablespoons of olive oil, 3 turns of the pan, in a skillet over medium heat. Add garlic and swirl a minute; add spinach, separating it with your fingers as you put it in the pan. Toss spinach with garlic and oil, season with salt and pepper and cook to heat through. Salt boiling water liberally and cook ziti about 5 minutes. Reserve about 1 cup of the starchy cooking water and drain pasta. Combine ziti with spinach and garlic, ricotta, parm cheese, salt and pepper. Add some or all of the saved starchy cooking water to make the pasta the consistency you'd like. Remember: the pasta will soak up the sauce while baking. Transfer to large casserole dish. Top with mozzarella and bake until brown and bubbly, about 30 minutes.

THE BEST BAKED ZITI

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.

CREAMIEST FALL ZITI RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Bring a large pot of water to a boil.
• On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12-15 minutes, until the vegetables are tender and golden brown.
• While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6-7 minutes, until the noodles are beginning to soften but still have some bite. Reserve ½ cup of the pasta water, then drain the pasta and return to the pot.
• In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 1½ teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)
• To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.
• Pour half of the pasta into the prepared baking dish. Sprinkle 1½ cups of mozzarella over the pasta, then top with the remaining pasta and 2½ cups mozzarella. Cover with aluminum foil and bake for 10-12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5-7 minutes, until the cheese is golden brown.
• Let cool for 10 minutes before serving.
• Enjoy!

VEGAN BAKED ZITI #2....WITH SAUSAGE RECIPE - (4.5/5)

Steps:

• Put a pot of water on to boil. Heat oil in a large pan over medium heat. Put the sausage in the pan and break down into small bite-sized pieces with the edge of a spoon. Sauté until brown. As the sausage is browning, salt the boiling water and add the ziti. Add the garlic and onions to the pan of sausage and cook together until onions are softened. By this time, the pasta should be done. Preheat the oven to 425°F. Drain the pasta, return to the pot, add the sausage and onion mixture, 1 1/2 jars of sauce, 1/2 of the grated cheese and the fresh basil and oregano. Toss well to combine and pour into a 9x13 inch baking dish. Even the mixture out in the pan, cover with the rest of the sauce, scatter the torn basil over the sauce and sprinkle the rest of the cheese on top. Cover the dish with foil and bake for 40 minutes, or until everything is bubbling and the cheese is melted. Remove and let cool for 5-10 minutes before serving.

BAKED ZITI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
• Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
• Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

BAKED ZITI (WHITE)

Steps:

• Cook pasta as directed on box.
• Dice and cook chicken, then put aside.
• In medium-large bowl mix together Ricotta, cream of chicken, and Alfredo sauce.
• Preheat oven at 350°F.
• In large casserole dish:.
• Cover bottom of dish thinly with sauce mixture.
• Place noodles to cover dish.
• Sprinkle cooked chicken over pasta.
• Place sauce mixture on top (it should sink into layers).
• Sprinkle Mozzarella cheese.
• Sprinkle Parmesan cheese.
• Repeat pasta.
• Repeat sauce mix.
• Sprinkle the rest of Mozzarella cheese.
• Bake for 45 minutes.
• Enjoy.

5-INGREDIENT EASY BAKED ZITI

Steps:

• Cook pasta and drain.
• Mix pasta, spaghetti sauce, cooked ground beef, Parmesan cheese and 2 cups of Mozzarella cheese well.
• Spread mixture in a 9 x13 baking dish.
• Top with remaining 2 cups of grated Mozzarella cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly and the cheese on top has melted.

VEGAN BAKED ZITI RECIPE - (4.5/5)

Steps:

• Cook the ziti. Meanwhile, crumble the tofu into a large bowl using your fingers. Add the nutritional yeast flakes, lemon juice, agave nectar, garlic powder, onion powder, basil, oregano, salt, and pepper and mash with a fork until completely smooth. Preheat the oven to 375 degrees F. Lightly oil a 9-inch square baking pan or casserole dish. Drain the ziti in a colander and add it to the tofu mixture along with the chopped spinach and parsley. Stir until well combined. Place half of the ziti mixture into the prepared pan. Top it with half of the marinara sauce and half of the shredded cheese. Repeat the layering procedure with the remaining ziti, marinara sauce, and cheese. Sprinkle a little additional cheese or nutritional yeast flakes over the top, if desired. Bake for 30 minutes or until heated through and lightly browned around the edges. Serve hot.

PREGO® NOW AND LATER BAKED ZITI RECIPE - (5/5)

Steps:

• 1.Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often. Pour off any fat. 2.Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses. 3.Bake at 350 degrees F for 30 minutes or until the beef mixture is hot. To make ahead and freeze: Prepare the ziti as directed above but do not bake. Cover the pans with foil and freeze. Bake the frozen ziti, uncovered, at 350 degrees F for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350 degrees F for 45 minutes or until it's hot. Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sauteed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.