Sneaky Baked Ziti Recipes

BAKED ZITI I

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.

BAKED ZITI

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente-edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
• Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

MEATY BAKED ZITI

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.
• Preheat the oven to 375 degrees F (190 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 ziti and rinse under cool water to stop it from cooking.
• Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.
• Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.
• Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.

THE BEST BAKED ZITI

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.

SNEAKY BAKED ZITI

Steps:

• In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic no-no for the sneaky chef).
• Drain the potatoes and carrots and put them in the food processor with two tablespoons of water. Keep on high until the orange purée is smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom.
• If necessary, use the third tablespoon of water to make a smoother purée, but the less water the better. This makes about 2 cups of orange purée.
• Double the recipe if you want to store another cup of purée. Store in refrigerator up to three days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
• Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.
• While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Purée on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) purée.
• Makes about 2 cups of purée. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.
• Preheat oven to 375 degrees and spray a 13-by-9 glass baking dish with oil.
• Cook pasta according to package directions or until slightly firm. Drain and place in the prepared baking dish. Before continuing with the baked ziti begin making the Orange and White Purée.
• Mix tofu, tomato sauce, White and Orange Purees in a bowl. Toss pasta with the sauce mixture and 1 cup of the mozzarella cheese. Top the pasta with a combination of the parmesan and the remaining 2 cups of mozzarella cheese, sprinkling evenly over the top.
• Cover ziti with foil. Bake 30 minutes. Uncover. Bake another 10 to 15 minutes or until the top is lightly browned.

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.

SUNDAY GRAVY AND BAKED ZITI

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.
• With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs.
• Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape.).
• Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.
• After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats very tender.
• Cook the ziti al dente, adding salt to taste.
• Drain ziti and toss in a large bowl with three cups of the sauce and half of the grated cheese.
• Preheat oven to 350 degrees.
• Spoon half of the ziti into a shallow baking dish. Spread the ricotta on top and sprinkle with the mozzarella and half of the remaining grated cheese. Pour on 1 cup of the sauce.
• Top with the remaining ziti and another cup of sauce. Sprinkle with the remaining grated cheese. Cover with foil. Can be refrigerated at this point for later baking.
• Bake the ziti for 45 minutes. Uncover and bake for 15 minutes longer until the center is hot and the sauce bubbles around the edge.
• Cover and let stand for 15 minutes before serving.

CREAMY BAKED ZITI

Steps:

• In a large skillet over medium heat, add 1 tablespoons Olive oil and onions and saute 5 minutes or until tender.
• Add beef and brown.
• Meanwhile, In a large pot or dutch oven, cook pasta ala dente and drain well.
• Brown beef until it's no longer pink and drain off fat.
• In the same skillet, add to beef and onions, 1/2 teaspoons salt, garlic, pasta sauce, tomatoes, and tomato sauce.
• Stir to blend, Then set aside.
• In a heavy saucepan, melt butter over low heat, add flour and whisk constantly until smooth and well blended or about 1 minute, gradually add milk and simmer over medium heat, stirring constantly, until mixture bubbles and thickens.
• Remove from heat and stir in parmesan cheese and remaining 1/4 tsp salt and pepper.
• Pour beef mixture and milk mixture into dutch oven with noodles and mix until well blended.
• Transfer entire mixture to a large, buttered, baking dish or nonstick lasagne pan, top with shredded mozzarella cheese and bake at 350' for 20-25 minutes or until mixture is heated through and bubbly and cheese is melted and becoming crusty.
• ** sometimes I add 1/2 the cheese to beef mixture and then top with the other half.
• Let stand approximately 5-10 minutes, and serve.