CREAMY BAKED ZITI
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by linda1949
Number Of Ingredients 15
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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4.8/5 (378)Total Time 1 hr 20 minsCategory Main Course, PastaPublished 2020-01-27
- Prepare ingredietns for the recipe. Cook pasta for about 8 minutes, you don't want to overcook it.
- Preheat an oiled skillet on high heat. Add zucchini slices to the skillet and cook it until the zucchini is golden brown on both sides. Remove zucchini from the skillet and set aside.
- To the preheated skillet add cauliflower pieces. Brown on all sides, remove from the skillet and set aside.
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- Warm the oil a large saucepan over medium heat. Add in the onion and cook until softened, about 6 to 8 minutes.
- In a large bowl, combine the ricotta cheese, parmesan cheese, fontina cheese, parsley, basil, egg, egg yolk, salt and pepper. Stir together until just smooth. Set aside until needed.
- Preheat oven to 375 degrees (F). Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
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- Meanwhile, spray 12x8-inch (2 quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
- Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
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- 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.
AMAZING INSTANT POT CREAMY "BAKED" ZITI - MEL'S KITCHEN CAFE
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- Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
- Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
- Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
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- Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
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