Batter Licker

December 14, 2010

baked ziti

Filed under: beef,cheese,meat,pasta,pork — Tags: , , , , , , , , — Kristen @ 9:08 pm

When I’m in the mood for tomato-based Italian pasta that’s a little more interesting (i.e. baked and cheesy) than spaghetti, I often turn to this classic baked ziti. This a great use for my 15-minute Simple Meat Marinara Sauce without requiring too much more effort, as most of the work is done by placing a baking dish in oven for a 35-minute sauna.

SAM_2924-250 SAM_2927-250

The beauty of baked ziti is that each bite features a different flavor, from rich tomato and meat flavors to creamy ricotta and mozzarella, while also providing textural contrasts between the saucy underside and the Parmesan-crusted, slightly crunchy topping. But even more importantly, especially for these lazy winter days when the sun departs long before the work day ends, this dish tastes even better reheated the next day, or the day after that, or frozen and reheated a few months later.

Baked Ziti
Serves 4

1/2 lb. ziti pasta
4 c. simple meat marinara sauce or your favorite vegetarian marinara
6 oz. ricotta
1/2 c. parmesan
4 oz. mozzarella, diced small

In medium pot, bring water to boil. Cook ziti for 3 minutes less than cooking time on box, as it will continue cooking in the oven and you don’t want it to turn out soggy. Drain, and rinse with cool water to halt the cooking.

Spoon 1 c. marinara sauce on bottom of baking 1 1/2 to 2-quart baking dish. Evenly pour half of the pasta on top, then spread ricotta on top, and sprinkle with mozzarella. Pour another 1 c. marinara on top, then remaining pasta, then remaining marinara. Sprinkle with grated Parmesan. Do ahead: cover dish with foil, and ziti can be refrigerated overnight; remove from refrigerator 30 minutes before baking.

Preheat oven to 350F.

Bake ziti for 35 minutes until center is hot, sauce is bubbling around the edges, and cheese topping is lightly golden. Cover, and let stand for 10 minutes before serving. Can be stored for 3 days in airtight, refrigerated container, or up to 3 months in the freezer.

4 Comments »

  1. I’m not a huge pasta fan unless it’s covered in cheese, so this will fit the bill! The Booze Hound will be very pleased b/c he craves pasta!

    Comment by The Food Hound — December 15, 2010 @ 4:47 am

  2. I know what I’m making for dinner tonight!

    Comment by GENNY — December 15, 2010 @ 8:15 am

  3. Cheated and used a canned marinara sauce, but added lentils and mushrooms for my pescatarian needs. Delish!

    Comment by Alexis — December 20, 2010 @ 11:32 am

  4. I love the idea of adding lentils!

    Comment by Kristen — December 20, 2010 @ 12:52 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment

Powered by WordPress