Baked Ziti
Baked Ziti
Baked Ziti
Baked Ziti with Roasted Vegetables
Sabarros Baked Ziti
Food Network Baked Ziti

hope these will get you started. ziti is pretty basic but this should
help.

Baked Ziti

2 pounds uncooked ziti
2 large jars of Ragu spaghetti sauce
2 8-ounce packages grated cheddar cheese
2 pounds Ricotta cheese
oregano, basil, salt, and pepper

Cook ziti in two Dutch ovens according to package directions until tender,
about 20 minutes, then drain well. Add enough sauce to moisten. Cook to
blend flavors and add spices. Place ziti in large foil turkey-roasting pan
in layers with Ricotta cheese, sauce, and a bit of cheddar cheese. Repeat,
ending with a layer of sauce on top. Sprinkle most of the cheddar cheese
over the top. Some people add a bit more sauce at the end.

You can choose which you prefer. Bake at 350 degrees for forty-
five minutes, until cheese is bubbly.





Baked Ziti

2 pounds uncooked ziti
2 large jars of Ragu spaghetti sauce
2 8-ounce packages grated cheddar cheese
2 pounds Ricotta cheese
oregano, basil, salt, and pepper

Cook ziti in two Dutch ovens according to package directions until tender,
about 20 minutes, then drain well. Add enough sauce to moisten. Cook to
blend flavors and add spices. Place ziti in large foil turkey-roasting pan
in layers with Ricotta cheese, sauce, and a bit of cheddar cheese. Repeat,
ending with a layer of sauce on top. Sprinkle most of the cheddar cheese
over the top. Some people add a bit more sauce at the end. You can choose
which you prefer. Bake at 350 degrees for forty- five minutes, until
cheese is bubbly.





Baked Ziti

Serving Size : 0
Categories :

1 package ziti pasta -- (16 ounce)
2 cans spaghetti sauce -- (26.5 ounce)
6 ounces provolone cheese (shredded)
6 ounces mozzarella cheese shredded
1 1/2 cups fat free sour cream
1 pound 93% lean ground beef
1 onion chopped
grated parmesan cheese

Cook pasta according to package directions. Drain. Brown onion and ground
beef over medium heat. Add spaghetti sauce, simmer 15 min. Layer as
follows in pam sprayed 9 by 13 baking dish or pan. 1/2 of the ziti, 1/2
each of cheeses, sour cream, remaining ziti, remaining cheeses, and
remaining sause. top with grated parmesan cheese. Bake at 350 degrees F
(175 degrees C) for 30 min, or until cheeses are melted.

Makes 8 servings
Note 10 servings =3D3D 8 points per serving in

Per serving: 932 Calories (kcal); 25g Total Fat; (24% calories from
fat); 22g Protein; 158g Carbohydrate; 0mg Cholesterol; 2477mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates

Jenn Mom2Samantha and Tiny





Baked Ziti with Roasted Vegetables

Ready in: 55 minutes
Servings: 6

1 pound eggplant -- cut in 1" cubes
1 large red onion -- cut in 1" cubes
2 yellow peppers -- chopped
1 Tbsp olive oil
1/2 tsp salt

Tomato Sauce
1 tsp olive oil
1 cup onions -- finely chopped
2 tsp garlic -- minced
1/4 tsp crushed red pepper
1/4 tsp fennel seed -- crushed
28 ounces tomatoes, canned -- crushed
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp sugar
1 pinch thyme
2 Tbsp fresh parsley -- chopped
16 ounces ziti pasta -- 1 package
10 ounces spinach -- chopped
1 cup mozzarella cheese, part skim milk -- shredded

Heat oven to 450F. Toss eggplant, red onion, peppers, oil, and salt in
jellypoll pan. Roast 30 minutes, stirring once or twice, until vegetables
begin to brown. Make sauce: Heat oil in saucepan. Add onions and cook
covered over medium-low heat 10 minutes. Stir in garlic, red pepper, and
fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme
Bring to boil, reduce heat and simmer 15 minutes. Sitr in parsely. Makes 3
cups. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and
spinach in bowl Spread in shallow 3-quart baking dish. Sprinkle mozzarella
over top. Bake 20 minutes or until bubbly.



Sabarros Baked Ziti

1 package of Mostaccoli pasta
2 jars of pasta sauce (she recommended 5 Bros. roasted garlic & onion)
1 16-oz. ball of Mozzarella cheese
1-15 oz. container of Ricotta cheese
1/2 cup each of Romano and Parmesan cheese

Preheat oven to 400 degrees. Cook pasta according to package directions.
In a separate bowl, mix 3/4 of the grated mozzarella, all of ricotta,
parmesan and romano cheeses together; then add sauce (from 1st jar) until
it is creamy (keep thick and pasty).
When pasta is done, add the noodles to the cheese/sauce mixture and mix
thoroughly; then put into a baking dish that has been lightly oiled on the
bottom with olive oil. Sprinkle the remaining grated mozzarella on top.
Cover with aluminum foil. Bake for about 25 - 35 minutes or until you can
see that it is fully cooked and tender. Take out and serve with additional
sauce poured on top -- as much as you want.



Food Network Baked Ziti

1 pound dried ziti pasta
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half
thinly sliced
3/4 cup freshly grated Parmesan, divided
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
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 marinara sauce, cubed mozzarella, half the Parmesan
cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9
by 13-inch 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
..

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil
1 pound sweet and or spicy Italian sausages, casing removed and
crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce
can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

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 the
salt and season with pepper, to taste. Use now or store covered in the
refrigerator for up to 3 days, or freeze for up to 2 months.

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