Baked Ziti Recipe For 4

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.

FOUR CHEESE BAKED ZITI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart ovenproof casserole dish; set aside.
• Cook pasta in a large pot of boiling salted water until al dente. Drain.
• Meanwhile, bring half-and-half, basil, and crushed red pepper to a simmer in a heavy, large saucepan over medium high heat. Add cheeses 1 handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat, and stir in egg yolks. Season with salt and black pepper to taste. Mix in pasta. Spoon into prepared dish.
• Bake until heated through, approximately 10 minutes. Serve hot.

FOUR-CHEESE BAKED ZITI

Steps:

• In a large nonstick skillet coated with cooking spray, cook the onion, green pepper and carrots until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted.

BAKED ZITI WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
• Preheat the oven to 425°F and set the oven rack in the middle position.
• Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
• Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
• Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

BAKED ZITI

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.

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.

BAKED ZITI WITH FOUR CHEESES

Steps:

• Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
• Remove from heat and whisk in hot milk.
• Return pan to heat, bring to a boil, whisking, for 10 minutes.
• Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
• In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
• Season to taste.
• Preheat oven to 390 degrees F.
• Boil ziti until al dente.
• Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
• Season with remaining ¼ tsp salt and ¼ tsp pepper.
• Pour sauce over and combine.
• Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
• Bake for 20 minutes, or until pale golden-brown.

4-INGREDIENT BAKED ZITI

Steps:

• Pre-heat over to 350.
• Cook beef until brown, add to large bowl.
• Cook pasta, add to bowl.
• To bowl, add 1 jar of sauce and 1 cup of mozzarella cheese, mix well.
• Add to glass baking dish, top with 1 cup of mozzarella, cover with tin foil.
• Bake for 30 minutes.
• Remove foil, bake for another 10-15 minutes.

--4 CHEESE BAKED ZITI--

Steps:

• Cook pasta according to package directions; drain and return to the pan.
• Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
• Combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta.
• Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
• Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
• Serve with tossed salad and buttered Italian bread.

BAKED ZITI

Steps:

• Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
• Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. 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).
• 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 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 cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. (Sprinkle chopped parsley over the pasta before serving!)

BAKED ZITI

Steps:

• Preheat the Oven - Set the oven rack to the middle position and the temperature to 375°F (190ºC).
• Cook the Pasta - In a large dutch oven or pot, bring water to a boil. Add 1 tablespoon of salt and stir to dissolve. Add in the ziti. Cook it according to package directions until al dente, about 9 to 10 minutes. Drain in a colander, and rinse with cool water for about 30 seconds to immediately stop the cooking process. Separate them with a spoon so they do not stick together. Leave some moisture on the surface and set it aside.
• Brown the Sausage - Heat olive oil in the dutch oven or pot over medium heat. Add the sausage. Break into smaller pieces, and cook until browned, about 4 to 5 minutes.
• Cook the Aromatics - Reduce the heat to medium-low and add the onion, garlic, and 1 teaspoon of Italian seasoning. Sauté until onions are translucent, about 3 minutes.
• Add the Tomatoes - Add the tomato paste and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and simmer for 10 minutes. Season with more salt and pepper to taste. Reserve 2 cups of the meat sauce.
• Sauce the Pasta - Add the ziti to the meat sauce and stir to combine. Set aside.
• Make the Cheese Mixture - In a medium-sized bowl, stir together ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon pepper, parsley, and egg.
• Layer the Casserole - In a 13-inch by 9-inch baking dish add half of the pasta. Evenly dollop with half of the ricotta cheese mixture. Spread half of the reserved meat sauce on top. Add the remaining pasta on top, followed by the ricotta cheese mixture and the remaining meat sauce. Evenly sprinkle 1 cup of mozzarella cheese and ¼ cup of parmesan cheese on top.
• Bake - Loosely cover the baking dish with greased foil so that it does not touch the pasta. Bake for 30 minutes. Remove the foil and bake until the cheese is melted and lightly golden brown, about 15 minutes.
• Serve - If desired, garnish with chopped parsley and parmesan cheese.

BAKED ZITI IV

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
• Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
• Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

BAKED ZITI I

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.