Authentic Baked Ziti Recipes

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THE BEST BAKED ZITI



The Best Baked Ziti image

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

¾ pound hot Italian sausage
¾ pound sweet Italian sausage
2 tablespoons olive oil
1 large yellow onion, diced
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
2 (24 ounce) jars prepared marinara sauce
2 cups water
1 (16 ounce) package ziti pasta
1 drizzle olive oil
1 ½ cups whole-milk ricotta cheese
8 ounces mozzarella cheese, cut into small cubes
1 cup grated Pecorino Romano cheese
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

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

TRADITIONAL BAKED ZITI



Traditional Baked Ziti image

I got this recipe from my mother. It's delicious and flavorful. It doesn't call for a lot of fuss and makes excellent leftovers.

Provided by NickleBoodle19

Categories     < 60 Mins

Time 50m

Yield 1 cassarole, 4-6 serving(s)

Number Of Ingredients 10

1 lb ziti pasta
1/2 cup fresh flat-leaf parsley, roughly chopped
4 tablespoons of grated parmesan cheese
16 ounces ricotta cheese
8 ounces pre-shredded mozzarella cheese
1 egg
1 teaspoon oregano
1 teaspoon garlic powder
1 (16 ounce) jar red pasta sauce
1 pinch salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • Boil pasta as directed on box for al dente. Drain and return to pot.
  • Add 5/6 of you pasta sauce to pot.
  • Add the riggota cheese, mozzarella cheese, garlic powder, parsley, salt, pepper, oregano, and the egg slightly beaten.Mix well.
  • Pour remaining sauce on the bottom of a 9x13 inch glass baking dish.
  • Pour ziti mix into the baking dish and sprinkle the parmesan cheese on top.
  • Cover with foil and bake for 35-45 minutes or until its bubbly.

Nutrition Facts : Calories 927.6, Fat 35.2, SaturatedFat 19.2, Cholesterol 162.3, Sodium 1104.2, Carbohydrate 104.1, Fiber 4.5, Sugar 13.4, Protein 46.8

BAKED ZITI



Baked Ziti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs

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.

OVER-THE-TOP BAKED ZITI



Over-the-Top Baked Ziti image

I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was a success not only with my family but at potlucks, too. It's so versatile: You can use jarred sauce, double or triple the recipe, and even freeze it. —Kimberley Pitman, Smyrna, Delaware Field Editor

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 20

2 cans (29 ounces each) tomato puree
1 can (12 ounces) tomato paste
1 medium onion, chopped
1/4 cup minced fresh parsley
2 tablespoons dried oregano
4 teaspoons sugar
3 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
ZITI:
1 package (16 ounces) ziti
1 large egg, beaten
1 carton (15 ounces) reduced-fat ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Additional minced fresh parsley, optional

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours., Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.

Nutrition Facts : Calories 499 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 72g carbohydrate (16g sugars, Fiber 6g fiber), Protein 29g protein.

NICOLE'S BEST BAKED ZITI



Nicole's Best Baked Ziti image

For Sunday suppers, team dinners, or dinner drop-offs for a friend in need, this crowd-pleasing baked ziti with sausage is hearty, rich, and flavorful. Perfectly baked pasta absorbs flavor from the tangy tomato sauce, contrasting beautifully with the creamy ricotta mixture. This budget-friendly meal tastes like you spent all day making it! Serve alongside crusty bread, an Italian salad, and a glass of red wine.

Provided by NicoleMcmom

Categories     Ziti

Time 1h25m

Yield 8

Number Of Ingredients 17

1 tablespoon kosher salt
1 (16 ounce) package ziti pasta
¾ pound ground Italian sausage
¾ pound ground sirloin
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon kosher salt, divided
¾ teaspoon ground pepper, divided
¼ teaspoon crushed red pepper flakes
2 (24 ounce) jars marinara sauce
½ cup water
1 (15 ounce) container whole milk ricotta cheese
¾ cup grated Parmesan cheese, divided
1 large egg
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil
1 ½ (8 ounce) packages mozzarella cheese, shredded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
  • At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
  • Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
  • Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
  • Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
  • Add 2 cups meat sauce to the pasta; toss to coat.
  • Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
  • Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 808.4 calories, Carbohydrate 70.2 g, Cholesterol 145.9 mg, Fat 37.2 g, Fiber 6.5 g, Protein 45.6 g, SaturatedFat 17.2 g, Sodium 1700.8 mg

BAKED ZITI



Baked Ziti image

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there's plenty of richness from the cheese - three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe.

Provided by Alison Roman

Categories     dinner, casseroles, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces

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.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 36 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 983 milligrams, Sugar 11 grams

ITALIAN BAKED ZITI



Italian Baked Ziti image

This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 18

1/2 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1-3/4 cups spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
6 tablespoons water
1 tablespoon minced fresh parsley
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon dried oregano, divided
8 ounces ziti or small tube pasta
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. , Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano. , Cover and bake at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 431 calories, Fat 14g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 818mg sodium, Carbohydrate 50g carbohydrate (15g sugars, Fiber 6g fiber), Protein 27g protein.

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TRADITIONAL BAKED ZITI RECIPE | DEPORECIPE.CO
Traditional Baked Ziti Recipe. Best ever baked ziti recipe baker by nature baked ziti with sausage once upon a chef easy baked ziti recipe pioneer woman easy baked ziti recipe with meat how to make best delish com
From deporecipe.co


CLASSIC MEATLESS BAKED ZITI - TO SIMPLY INSPIRE
2021-03-02 Instructions. Preheat oven to 350 degrees F. Cook the penne pasta according to package directions. Drain the pasta in a colander. In a large bowl, mix the ricotta cheese, 1 cup mozzarella cheese, ½ cup parmesan. cheese, eggs, garlic, parsley and Italian seasoning to a large bowl and stir to combine well.
From tosimplyinspire.com


HOW TO MAKE AN ALL-STAR BAKED ZITI - KITCHN
2019-05-01 Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and pepper flakes, season with salt and pepper, and cook, stirring occasionally, until softened, about 12 minutes. Simmer the sauce. Add the marinara and 1 teaspoon salt, stir to combine, and bring to a simmer.
From thekitchn.com


EASY BAKED ZITI RECIPE - PIONEER WOMAN BAKED ZITI
2021-12-27 Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down. Preheat oven to 375˚. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
From thepioneerwoman.com


BEST BAKED ZITI WITH RICOTTA CHEESE: ITALIAN RECIPES - UNPEELED
Gently heat the meatballs and marinara together. Boil the pasta in a pot of well-salted water to very al dente. Drain. While the pasta is cooking, mix together in a large mixing bowl the ricotta, 1 1/4 cup shredded mozzarella, egg, parsley, salt, pepper, and garlic. Stir the pasta and 1 cup of tomato sauce into the cheese mixture.
From unpeeledjournal.com


EASY BAKED ZITI - HOW TO MAKE BAKED ZITI - DELISH
2021-12-06 Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente. Drain. In a large saucepan over medium heat, …
From delish.com


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