Large Sized Baked Ziti Recipes

BEST BAKED ZITI FOR A CROWD

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.
• In medium bowl, stir together ricotta, sour cream, egg & Italian seasoning.
• Spray one jumbo or two large aluminum foil pans with cooking spray.
• Layer ingredients as follows:
• Half of the sauce
• Half of the ziti
• Half of the Provolone cheese,
• Half of the mozzarella
• Layer remaining sauce, ziti, provolone & mozzarella.
• Spread all of ricotta/sour cream mixture on top.
• Sprinkle parmesan on top.
• Bake at 350 degrees until bubbly.
• IF FREEZING:
• Assemble (but do not cook) ziti.
• Wrap well, label, and freeze.
• TO COOK FROM FROZEN:
• Place in fridge to thaw a few days before serving.
• Bake at 350 until bubbly.
• Allow to rest at least a half hour before serving.

LARGE SIZED BAKED ZITI

Steps:

• Combine Contadina Spaghetti Sauce and heavy cream; blend well. Pour creamy sauce over cooked ziti pasta; mix well and set aside. Combine ricotta cheese, beaten eggs, grated parmesan cheese and basil leaves; mix well.
• In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat. Top each pan with 1 pound mozzarella cheese.
• Bake in 350 degrees F. conventional oven 30-35 minutes, or 300 degrees Convection oven 20-25 minutes.

BIGGEST LOSER'S BAKED ZITI

Steps:

• Main Event Marinara:.
• Spray a medium non-stick saucepan with olive oil spray, place over medium heat. Add onion and garlic, cook until tender (about 4-6 minutes), do not brown. Reduce heat to low. And stir in tomatoes, water, tomato paste, honey, oregano, basil and crush red pepper flakes until well combine. Cover, stirring occasionally, for at least 1 hour. Season with Salt, to taste.
• Baked ziti.
• Instructions:.
• Preheat oven to 450. Spray olive oil in 13 x 9 baking dish.
• Cook ziti (or penne rigate) according to directions on box. Drain well.
• In a large mixing bowl, combine ricotta cheese, egg whites and all but 1 cup of the mozzarella cheese until well combine. Add the garlic powder and season to taste with salt, pepper, and red pepper flakes. Stir in the cooked ziti until thoroughly coated.
• Spread 1cup of the marinara sauce on the bottom of baking dish. Add half the pasta/cheese in an even layer on top. Spread another cup of sauce over pasta. Layer remaining pasta over sauce. Spoon remaining 1 1/2 cups of sauce evenly over the top of pasta. Sprinkle with remaining mozzarella and parmesan over top.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer. Let stand 5 minutes. Cut until 8 pieces and serve Instructions:.
• Preheat oven to 450. Spray olive oil in 13 x 9 baking dish.
• Cook ziti (or penne rigate) according to directions on box. Drain well.
• In a large mixing bowl, combine ricotta cheese, egg whites and all but 1 cup of the mozzarella cheese until well combine. Add the garlic powder and season to taste with salt, pepper, and red pepper flakes. Stir in the cooked ziti until thoroughly coated.
• Spread 1cup of the marinara sauce on the bottom of baking dish. Add half the pasta/cheese in an even layer on top. Spread another cup of sauce over pasta. Layer remaining pasta over sauce. Spoon remaining 1 1/2 cups of sauce evenly over the top of pasta. Sprinkle with remaining mozzarella and parmesan over top.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer. Let stand 5 minutes. Cut until 8 pieces and 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.

CROWD-PLEASING BAKED ZITI

Steps:

• In a large saucepan, cook the beef, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, bay leaf, Italian seasoning, basil, sugar, salt, pepper flakes and pepper., Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover; simmer 15-30 minutes longer or until sauce reaches desired thickness. Discard bay leaf. Cool., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine 1 cup sauce mixture, 1 cup mozzarella cheese, 1/4 cup Romano cheese, 1/4 cup Parmesan cheese and pasta., Spread 1-1/2 cups sauce mixture into a greased 13x9-in. baking dish. Dot with 1/2 cup ricotta cheese. Top with pasta mixture. Pour remaining sauce mixture over the top. Dot with remaining ricotta cheese. Sprinkle with remaining mozzarella, Romano and Parmesan cheeses., Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly.

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.

BAKED ZITI RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
• Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
• Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
• Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
• Add the drained pasta tomato-ricotta sauce and stir until well coated.
• Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
• Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
• Garnish with the basil before serving.
• Enjoy!