Sweetieziti Recipes

BAKED ZITI

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

EXTRA CHEESY BAKED ZITI

Steps:

• Combine canned tomatoes and their juices, basil, garlic, salt, pepper and the mascarpone cheese in a blender or food processor. (A food mill will also work.) Blend until the basil and garlic are chopped into tiny bits and the sauce is well mixed. Taste and adjust with additional salt as needed. Set aside.
• Heat the oven to 425 degrees Fahrenheit (if your oven runs hot, reduce this to 400 degrees Fahrenheit.)
• Bring a large pot of salted water to the boil, add the pasta, and then cook for about half of the recommended cook time on the package (5 or 6 minutes). Save 1/2 cup of the pasta water, drain the pasta, and then place it back into the pot. Undercooking the pasta makes sure that it does not overcook when baked with the sauce in the oven.
• In a medium bowl, toss the mozzarella, Fontina and Pecorino Romano cheese together.
• Add the sauce, 1/4 cup of the reserved pasta water and three-quarters of the shredded cheese mix to the pot with pasta. Stir well. The mixture should look a bit thin, if it seems thick, add a splash more of the reserved pasta water.
• Transfer the ziti mixture to a large baking dish and top with the remaining shredded cheese mix. Bake 10 to 15 minutes or until the sauce is bubbling and the cheese is melted and golden brown on top. Allow the baked ziti to cool for 5 minutes before serving.

BAKED ZITI

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.

5-INGREDIENT EASY BAKED ZITI

Steps:

• Cook pasta and drain.
• Mix pasta, spaghetti sauce, cooked ground beef, Parmesan cheese and 2 cups of Mozzarella cheese well.
• Spread mixture in a 9 x13 baking dish.
• Top with remaining 2 cups of grated Mozzarella cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly and the cheese on top has melted.

BAKED ZITI

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 375ºF.
• 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.

SUPER CHEESY BAKED ZITI

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 11 minutes. Drain.
• Combine 4 cups mozzarella, pasta sauce, ricotta, cream cheese, 2 tablespoons Parmesan, Italian seasoning, garlic powder, and salt in a large mixing bowl. Add cooked ziti and mix well to coat. Transfer to a 9x13-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over top, along with parsley. Cover with foil.
• Bake in the preheated oven until thoroughly heated and cheese on top is melted, 20 to 30 minutes.

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!

SWEETIE ZITI

Steps:

• Bring water to a boil with 1 tsp of the olive oil. Add pasta. Cook 7 minutes, then add broccoli florets and cook another 8-10 minutes.
• Drain (reserving water)and toss with other tsp olive oil in same pot.
• In a small saucepan, melt butter at low-medium heat. Add flour and 1/2 of the milk, stirring constantly.
• Add slices of cheese, one at a time, stirring after each addition.
• Add remaining milk and seasonings. Stir and keep cooking for another 3-5 minutes. Add reserved water by teaspoons to reach desired consistency (thicker than milk, thinner than pancake batter.).
• Pour over pasta broccoli mix, stir to coat, and serve.