Best Creamy Baked Ziti Recipe Recipes Recipe For Zucchini

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CREAMY BAKED ZITI



Creamy Baked Ziti image

Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Baked Ziti Recipes

Time 1h10m

Number Of Ingredients 9

2 cans (28 ounces each) whole peeled tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1/4 to 1/2 teaspoon crushed red-pepper flakes
1 pound ziti
Kosher salt and freshly ground pepper
4 ounces cream cheese, cut into small pieces
8 ounces low-moisture mozzarella, shredded (about 2 cups)
1 cup grated Parmesan, divided

Steps:

  • Preheat oven to 450 degrees. Place tomatoes in a food processor and puree until smooth.
  • In a medium saucepan, heat oil over medium-high. Add garlic and red-pepper flakes, and cook until golden and fragrant, 1 to 2 minutes. Add pureed tomatoes. Bring to a boil over high, then reduce heat to medium and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 30 minutes.
  • Meanwhile, in a pot of generously salted boiling water, cook pasta 4 minutes less than according to package instructions (about 6 minutes total). Drain into a colander and rinse under cold water until cool, then drain again. Transfer to a large bowl.
  • Stir cream cheese into sauce until melted, then remove from heat. Season with salt and pepper.
  • Pour 1 cup sauce into a 9-by-13-inch baking dish; spread into an even layer. Scatter half of mozzarella over sauce. Add 3 cups sauce and 1/2 cup Parmesan to bowl of pasta; toss to coat. Add pasta mixture to the baking dish in an even layer. Top with remaining sauce; sprinkle with remaining mozzarella and Parmesan.
  • Bake on a rack in the top third position until cheese is melted, 10 minutes. Switch oven to broiler setting; broil until cheese is bubbly and browned in places, about 3 minutes more. Let cool 10 minutes; serve.

ZUCCHINI BAKED ZITI



Zucchini Baked Ziti image

This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.

Provided by bramble

Categories     Vegetable

Time 1h15m

Yield 2 pans, 8 serving(s)

Number Of Ingredients 13

3 large zucchini
1/2 cup olive oil
1 lb ziti pasta or 1 lb penne
1 onion, chopped
2 cloves garlic, chopped
2 (28 ounce) cans tomatoes (if whole, slice before cooking)
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
pepper
salt
4 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese

Steps:

  • Boil water and cook the ziti according to package directions.
  • While it is cooking, follow next steps.
  • When it is done, drain and set aside in large bowl (or pot).
  • Slice the zucchini.
  • In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
  • Take them out of the pan and drain on paper towels.
  • In a saucepan, heat the remaining 1/4 cup oil.
  • Add the onion and cook until translucent.
  • Add the garlic and cook for 2 minutes.
  • Add the tomatoes, basil, parsley, salt and pepper.
  • Simmer uncovered for 20 minutes.
  • Preheat oven to 350 degrees.
  • Pour into large bowl with the drained ziti.
  • Rub two shallow baking pans with olive oil.
  • In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
  • Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
  • Repeat the layers in that pan.
  • Repeat above steps for second pan.
  • Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
  • OR BAKE ONE, FREEZE ONE!
  • OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
  • Defrost before baking.

MELTED ZUCCHINI BAKED ZITI



Melted Zucchini Baked Ziti image

This melted zucchini ziti is made with an olive oil zucchini sauce, lots of garlic, fresh basil, ricotta and mozzarella. It's summer perfect!

Provided by How Sweet Eats

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 pound ziti pasta, (or similar cut noodle)
½ cup reserved pasta water
⅓ cup olive oil
4 medium zucchini squash, (sliced into rounds or chopped)
4 garlic cloves minced
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons pesto
1 cup packed fresh basil, (plus extra for topping)
12 ounces ricotta cheese
12 ounces fresh mozzarella cheese, (sliced)
grated parmesan cheese, (for serving)

Steps:

  • Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
  • Heat a large skillet (you can do an oven safe one if you don't want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
  • Stir in the reserved pasta water and the pesto. Stir in the fresh basil. By this time the pasta should be finished. You can either add everything to a baking dish or add it all to the skillet if it's large enough. Toss the pasta with the zucchini pesto mixture - whether it's in the dish or skillet.
  • Add the ricotta cheese in scoops throughout the pasta. Toss it together until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
  • Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.

CREAMY BAKED ZITI



Creamy Baked Ziti image

Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 40m

Yield 8

Number Of Ingredients 7

4 cups ziti pasta, uncooked
1 (26 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes, undrained
6 ounces PHILADELPHIA Cream Cheese, cubed
¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
⅓ cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
  • Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
  • Bake 20 min. or until heated through.

CREAMY BAKED ZITI



Creamy Baked Ziti image

I had a favorite restaurant in Chevy Chase, MD that made wonderful ziti. I've tried to duplicate it. This is my best effort. It's my absolute favorite recipe.

Provided by Ashley L.

Categories     European

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

6 cups mozzarella cheese
16 ounces ziti pasta
28 ounces crushed tomatoes
6 ounces tomato paste
8 ounces tomato sauce
1/4 cup olive oil
2 tablespoons italian seasoning
1 tablespoon garlic powder
3 tablespoons brown sugar
3/4 cup red wine
1 teaspoon salt
1/4 teaspoon black pepper
6 1/2 tablespoons butter
1/3 cup all-purpose flour
4 cups whole milk
2 1/2 teaspoons kosher salt
1/2 teaspoon nutmeg

Steps:

  • Cook pasta according to package instructions.
  • Place olive oil and red wine in sauce pan on medium heat.
  • Stir in tomato paste first.
  • Add rest of ingredients.
  • Simmer for 20 minutes.
  • Meanwhile, heat milk in a saucepan until it is steaming. Do not boil.
  • While milk is heating, melt butter in a seperate saucepan.
  • Whisk flour into melted butter. Let cook on medium for about 5 minutes. Keep whisking.
  • Once milk is steaming, whisk into butter and flour mixture a cup at a time. It will become thicker as you whisk.
  • After all milk is added, bring to a boil for 30 seconds constantly stirring.
  • Remove from heat.
  • Stir in salt and nutmeg.
  • Place half of the cooked ziti noodles on bottom of large casserole dish.
  • Spoon on half of the marinara sauce.
  • Spoon on half of the besciamella sauce.
  • Top with half of mozerella cheese.
  • Repeat.
  • Bake at 350 for 40 minutes. Your cheese should brown and bubble.

Nutrition Facts : Calories 792.9, Fat 40.1, SaturatedFat 20.4, Cholesterol 103.4, Sodium 2015.6, Carbohydrate 72.7, Fiber 4.9, Sugar 21.2, Protein 32.9

EASY CREAMY BAKED ZITI RECIPE



Easy Creamy Baked Ziti Recipe image

Creamy Baked Ziti is a simple and delicious baked pasta dish that never fails to please. This easy baked ziti recipe is extra creamy and cheesy! Everything bakes together into something so tasty...the comfort food recipe ever!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 1h5m

Number Of Ingredients 6

1 pound uncooked ziti
1 32 ounce jar Marinara sauce
1 8 ounce package cream cheese, softened
16 ounces shredded mozzarella
½ cup grated Parmesan cheese
¼ cup chopped fresh basil

Steps:

  • Heat oven to 375°F and spray an 11x9-inch casserole dish with nonstick cooking spray.
  • In a large saucepan, cook the pasta according to package (al dente/no salt) directions, drain.
  • In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.
  • Add the pasta to the marinara/cheese sauce and mix well.
  • Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.
  • Sprinkle the cheeses with 2 tablespoons chopped fresh basil.
  • Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
  • Cover and bake at 375° for 30 minutes.
  • Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
  • Garnish with the remaining chopped basil and serve with toasted baguette.
  • Enjoy!

Nutrition Facts : Calories 531 kcal, Carbohydrate 51 g, Protein 25 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1139 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

BAKED ZITI



Baked Ziti image

The best part about this recipe is that you can substitute any ground meat that you want. And add some extra veggies like broccoli, cauliflower or kale.

Provided by Diane

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

1 lb. Ziti pasta (, or penne, macaroni or rotini pasta, cooked al dente to package instructions)
1 Tablespoon olive oil
4 cloves garlic (, minced or crushed)
1 onion (, diced)
1 lb. ground uncooked sausage
26 oz. pasta/marinara sauce (, about 3 cups(or more if you like lots of sauce))
1 teaspoon Italian seasonings ( or dried herbs (basil, oregano, thyme))
Kosher salt (, to taste)
Fresh cracked black pepper (, to taste)
15 oz. Ricotta Cheese
1/2 lb. mozzarella cheese (, shredded (about 2 cups))
1/4 lb. grated parmesan cheese ((about 1 cup))
(optional) extra minced parsley for garnish or fresh minced basil

Steps:

  • Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish. Cook pasta to al dente according to package directions.
  • Heat large skillet over medium heat and add olive oil. Add garlic and onions and cook until softened and fragrant, about 1 minute. Add sausage and cook for about 5 minutes or until meat is brown and cooked through. Remove from heat and add pasta sauce, dried herbs, salt and pepper. Stir until everything is combined well.
  • Add all the pasta into the meat sauce and stir to combine.
  • Add half the meat/pasta mixture in the baking dish. Spread evenly into a single layer. Then add half the ricotta cheese on top dotted across. Add half of the mozzarella and parmesan cheese mixture in single layer.
  • Pour the remaining meat/pasta mixture on top and spread it into an even layer on top of the casserole. Add remaining ricotta cheese, mozzarella and parmesan mixture evenly across.
  • Loosely tent the casserole with foil. Don't let the foil touch the cheese or it will stick to the cheese. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until cheese is bubbly and golden brown.
  • Allow casserole to cool about 5 minutes before serving. (optional) Top with minced parsley or minced basil. Enjoy!

Nutrition Facts : Calories 534 kcal, Carbohydrate 42 g, Protein 28 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 1029 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

ZUCCHINI BAKED "ZITI" (NO PASTA!) RECIPE



Zucchini Baked

Provided by linda1949

Number Of Ingredients 15

1/2 tablespoon extra virgin olive oil
1/2 medium onion, chopped
1 garlic clove, minced
Pinch crushed red pepper flakes
1 lb. ground sausage
Kosher salt
Freshly ground black pepper
1 tablespoon tomato paste
1/2 teaspoon dried oregano
15 oz. can crushed tomatoes
2 large zucchini, sliced into 1/4" coins
1 tablespoon thinly sliced basil
3/4 cup fresh ricotta
1 cup shredded mozzarella
1\4 cup freshly grated Parmesan

Steps:

  • Preheat oven to 375 degrees. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often until onion Is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat. Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10-15 minutes. Remove from heat and stir in zucchini and basil and season again with salt and pepper. In large baking dish, place half the zucchini in an even layer. Dollop all over with half the ricotta and sprinkle with half the mozzarella and Parmesan. Add rest of zucchini in an even layer on top and top with remaining cheeses. Bake until cheese is melty and zucchini is tender, 25 minutes. Garnish with basil before serving.

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