Spring Summer Ziti Recipes

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SPRING-SUMMER ZITI



Spring-Summer Ziti image

A yummy recipe from Rachael Ray's Big Orange Book. She got tired of living half of the year without her ziti, so came up with ziti lovely in flavor! A light tomato sauce with tarragon and basil surrounds the ziti at the bottom and on the top of the serving dish. The pasta is tossed with asparagus tips, sweet ricotta, tender peas and Parmigiano. She says to keep your tissues handy, this one might bring you to tears. :)

Provided by Sharon123

Categories     Cheese

Time 47m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 large shallots, thinly sliced 3 large garlic cloves, finely chopped
1 (28 ounce) can plum tomatoes
salt and pepper
4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried)
1/2 cup fresh basil, thinly sliced (10 leaves)
1 lb ziti pasta, rigate (with lines)
1 lb thin asparagus, trimmed, chopped into 1-inch pieces
1 cup frozen peas
1 cup ricotta cheese
1 cup grated parmigiano-reggiano cheese
1 teaspoon lemon zest
1/2 lb fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400*F.
  • Place a large pot of water over high heat and bring to a boil for pasta.
  • While water is coming to a boil, heat the oil in a large skillet over medium heat.Saute the shallots and garlic for 3-5 minutes, then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper to taste. Cook for 5 more mintes, then stir in the tarragon and basil and remove from the heat.
  • While the sauce is simmering, salt the boiling water and cook the pasta to just under al dente-a nice bite left to it. After the pasta has been cooking for 5 minutes, add the asparagus and frozen peas to the pot for a minute or two before draining. Drain the pasta and veggies.
  • Add the ricotta, half the Parmigiano cheese, and the lemon zest to the hot pasta pot. return the hot pasta to the pot and stir to coat evenly.
  • Pour half the tomato sauce into a large baking dish. Add all of the ziti and top with the remaining Parmigiano. Bake until the top is brown and bubbly, about 12 minutes. Enjoy!

Nutrition Facts : Calories 628, Fat 23.6, SaturatedFat 11.6, Cholesterol 60.4, Sodium 545.4, Carbohydrate 72.5, Fiber 6.6, Sugar 8.3, Protein 32.5

BAKED ZITI AND SUMMER VEGETABLES



Baked Ziti and Summer Vegetables image

I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.

Provided by weekend cooker

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces uncooked ziti pasta
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomatoes
2 garlic cloves, minced
4 ounces shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper flakes
2 ounces part-skim ricotta cheese
1 egg, lightly beaten

Steps:

  • Cook pasta according to package directions, omitting salt, and drain.
  • Preheat oven to 400 degrees.
  • Heat a large skillet over medium-high heat, and add oil to pan.
  • Add squash, zucchini, and onion and saute for 5 minutes.
  • Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
  • Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
  • Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
  • Bake 400 degrees or until bubbly, and browned.

Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2

SPINACH ZITI



Spinach Ziti image

A simple, colorful pasta dish. Serve with a tossed salad and freshly grated parmesan cheese for a great meal.

Provided by Sue H.

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Yield 6

Number Of Ingredients 6

8 ounces ziti pasta
1 (14.5 ounce) can Italian-style stewed tomatoes
⅛ teaspoon crushed red pepper flakes
4 ounces fresh spinach, washed and chopped
2 ounces cream cheese
¼ teaspoon ground nutmeg

Steps:

  • Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
  • Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
  • Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 32.7 g, Cholesterol 10.4 mg, Fat 4 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 193.5 mg, Sugar 3.9 g

CREAMIEST FALL ZITI RECIPE BY TASTY



Creamiest Fall Ziti Recipe by Tasty image

Ring in fall with this veggie-packed, delicious ziti! Creamy pumpkin sauce and tons of melty cheese make this the perfect fall dinner.

Provided by Aleya Zenieris

Categories     Dinner

Time 55m

Yield 12 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
2 ½ teaspoons kosher salt, divided, plus more for boiling
1 small head cauliflower
1 large red onion, cut into 1 in (2.54 cm)
1 tablespoon fresh sage, plus 1 tablespoon whole leaves, divided
2 tablespoons fresh thyme, divided
4 cloves large garlic
1 ½ tablespoons olive oil
1 lb dried rigatoni
2 cans unsweetened pumpkin puree
1 ¼ cups heavy cream
1 tablespoon white wine vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 ½ cups ricotta cheese
1 cup finely grated parmesan cheese
4 cups kale, ribs removed, roughly chopped into 1-inch (2.54 cm) pieces
4 cups shredded low moisture mozzarella cheese

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!

Nutrition Facts : Calories 500 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

BAKED ZITI WITH SPINACH AND MEAT



Baked Ziti with Spinach and Meat image

This recipe lasts my family of four for at least three meals when served with a dinner salad and crusty Italian bread. It is wonderful Italian comfort food.

Provided by Steven M,

Time 1h20m

Yield 12

Number Of Ingredients 13

1 (16 ounce) package ziti pasta
1 pound lean ground beef
1 medium onion, chopped
4 cloves garlic, minced, divided
2 (26 ounce) jars spaghetti sauce
1 tablespoon olive oil
12 ounces baby spinach
1 (16 ounce) container ricotta cheese
¼ cup shredded Parmesan cheese
salt to taste
6 ounces provolone cheese, sliced
1 (8 ounce) package shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Meanwhile, heat a large skillet over medium heat. Cook and stir ground beef, onion, and 1/2 of the garlic in the hot skillet until beef is until browned and onion is wilted, 5 to 7 minutes. Add spaghetti sauce and simmer for 15 minutes.
  • While the meat sauce is simmering, heat oil in a skillet over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Add spinach and cook, tossing occasionally, until wilted, about 2 minutes. Remove from the heat.
  • Mix ricotta cheese, 1/4 cup Parmesan cheese, and wilted spinach in a bowl. Season with salt.
  • Place 1/2 of the ziti in the bottom of a 9x13-inch baking dish and layer with 1/2 of the meat sauce. Spread provolone cheese on top to form a flat surface. Spread spinach mixture over top, then cover with remaining ziti and meat sauce. Top with 2 tablespoons Parmesan and sprinkle mozzarella over top.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and let firm up for at least 10 minutes before serving.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 50 g, Cholesterol 63.5 mg, Fat 20.3 g, Fiber 5.2 g, Protein 29.2 g, SaturatedFat 9.6 g, Sodium 870.3 mg, Sugar 12.7 g

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