Creamy Pepperoni Ziti Recipes

CREAMY BAKED ZITI

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.

CREAMY BAKED ZITI

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.

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.

CREAMY PEPPERONI ZITI

Steps:

• Cook pasta according to package directions; drain. In a large bowl, combine the pasta, soup, mozzarella cheese, pepperoni, onion, mushrooms, green pepper, tomato, cream, broth and seasonings., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

PEPPERONI ZITI CASSEROLE

Steps:

• Cook pasta until just tender.
• Cook ground beef until no longer pink, drain.
• Transfer meat to a large bowl.
• Add 29 oz tomato sauce, 1 c mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian Seasoning, garlic, garlic powder, red pepper flakes and pepper.
• Fold pasta into meat mixture.
• Pour into crockpot.
• Combine water and remaining tomato sauce and pour over pasta mixture.
• Sprinkle with Parmesan cheese and remaining mozzerella cheese.
• Top with pepperoni.
• Cover and bake on low for 5 to 6 hours.

PEPPERONI ZITI CASSEROLE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Transfer to a large bowl. Add the 29-oz. can tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, pepper flakes and pepper. Drain pasta; fold into turkey mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Combine the water and remaining tomato sauce; pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni. , Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.

ZITI PEPPERONI CASSEROLE

Steps:

• Set aside some of the cheeses for topping the casserole.
• Mix remaining ingredients in a large bowl.
• Spoon into a 13x9 baking dish.
• Top with remaining cheese.
• Bake at 375º for 40 minutes or until lightly browned on top.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

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!