Stove Top Ziti Recipes

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STOVE-TOP ZITI



Stove-Top Ziti image

Make and share this Stove-Top Ziti recipe from Food.com.

Provided by Karamia

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb ziti pasta
1 (16 ounce) bag frozen broccoli florets or 1 (16 ounce) bag fresh broccoli florets
1 (26 ounce) jar marinara sauce
1 cup skim milk ricotta cheese
4 ounces part-skim mozzarella cheese, diced
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese

Steps:

  • Add pasta to boiling lightly salted water and cook as package directs.
  • Add broccoli to pasta 4 minutes before pasta is done.
  • Meanwhile, mix marinara sauce and 1/2 cup ricotta together and microwave or heat over stove until hot.
  • Drain pasta and broccoli; return to pot; mix in sauce, parsley and mozzarella cubes.
  • Stir until mozzarella melts; top with parmesan and dollops of remaining ricotta and serve.

TOP OF THE STOVE ZITI



Top of the Stove Ziti image

A stovetop meal that is easy to make and quick to get on the table. I love that it uses broccoli too! The kids really enjoyed it in our house! Time includes bringing water to a boil. Found in a Woman's Day magazine March 08 (funny as I got the magazine in February!)

Provided by HokiesMom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ziti pasta (uncooked)
1 (12 ounce) bag fresh broccoli florets
1 (26 ounce) jar pasta sauce (I love a Newman's Own Basil & Tomato)
1/2 cup part-skim ricotta cheese
3 ounces part-skim mozzarella cheese, diced
1/3 cup chopped fresh parsley
3 tablespoons parmesan cheese (grated)

Steps:

  • Cook pasta in a large pot of water as package directs; adding broccoli 4 minutes before pasta is done.
  • Mix pasta sauce and the ricotta in a large saucepan; cooking over medium-low heat until hot.
  • Drain pasta and broccoli; return to pot.
  • Add sauce mixture; toss to mix and coat.
  • IMMEDIATELY add mozzarella and about half the parsley and Parmesan; stir until mozzarella melts.
  • Transfer to a large serving bowl and sprinkle with remaining parsley and Parmesan.

STOVE TOP BAKED ZITI



STOVE TOP BAKED ZITI image

Categories     Pasta     Dinner

Number Of Ingredients 10

1 tablespoon olive oil
6 garlic cloves, minced 1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta (3 3/4 cups)
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded

Steps:

  • 1. Adjust oven rack to middle position and preheat oven to 475. 2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch oven safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking). 3. Add crushed tomatoes, water, ziti and 1/2 teaspoon salt. 4. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes. 5. Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. 6. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

BAKED ZITI



Baked Ziti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 16

2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs

Steps:

  • Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
  • Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
  • Preheat the oven to 375 degrees F.
  • In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
  • Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
  • Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
  • Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

OVER-THE-TOP BAKED ZITI



Over-the-Top Baked Ziti image

I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was a success not only with my family but at potlucks, too. It's so versatile: You can use jarred sauce, double or triple the recipe, and even freeze it. —Kimberley Pitman, Smyrna, Delaware Field Editor

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 20

2 cans (29 ounces each) tomato puree
1 can (12 ounces) tomato paste
1 medium onion, chopped
1/4 cup minced fresh parsley
2 tablespoons dried oregano
4 teaspoons sugar
3 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
ZITI:
1 package (16 ounces) ziti
1 large egg, beaten
1 carton (15 ounces) reduced-fat ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Additional minced fresh parsley, optional

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours., Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.

Nutrition Facts : Calories 499 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 72g carbohydrate (16g sugars, Fiber 6g fiber), Protein 29g protein.

BAKED ZITI I



Baked Ziti I image

A lady I worked with brought this in one day, and it was a hit. Now it is the favorite of all my dinner guests. It's great for a covered dish dinner too. I have made this also without the meat, and it is well received.

Provided by Colleen B. Smith

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ziti Recipes

Time 55m

Yield 10

Number Of Ingredients 8

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 58.4 g, Cholesterol 71.3 mg, Fat 25.3 g, Fiber 6 g, Protein 27.9 g, SaturatedFat 12.7 g, Sodium 913.6 mg, Sugar 14.3 g

THE BEST BAKED ZITI



The Best Baked Ziti image

I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 10

Number Of Ingredients 15

¾ pound hot Italian sausage
¾ pound sweet Italian sausage
2 tablespoons olive oil
1 large yellow onion, diced
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
2 (24 ounce) jars prepared marinara sauce
2 cups water
1 (16 ounce) package ziti pasta
1 drizzle olive oil
1 ½ cups whole-milk ricotta cheese
8 ounces mozzarella cheese, cut into small cubes
1 cup grated Pecorino Romano cheese
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

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.

Nutrition Facts : Calories 627.1 calories, Carbohydrate 58.1 g, Cholesterol 71.8 mg, Fat 29.5 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 11.9 g, Sodium 1380.1 mg, Sugar 14.4 g

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