BAKED ZITI BARILLA RECIPES

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BAKED ZITI WITH CHEESE RECIPE | BARILLA



Baked Ziti with Cheese Recipe | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for baked ziti pasta with mozzarella cheese and parmesan cheese for a delicious dinner idea!

Provided by Barilla

Prep Time 00:10

Cook Time 00:30

Yield 8

Number Of Ingredients 10

1 box Barilla® Ziti
2 cups Barilla® Marinara Sauce
2 ⅔ tablespoons kosher salt, divided
5 tablespoons butter
4 tablespoons flour
3 cups milk
½ teaspoon nutmeg
1 pound Buffalo Mozzarella cheese, cut Into 1/4-inch cubes
½ cup Parmigiano-Reggiano cheese, freshly grated
½ cup fresh breadcrumbs

Steps:

  • For the Bechamel sauce: heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
  • Meanwhile, heat the milk in separate pan until just about to boil.
  • Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat.
  • Season with nutmeg and 2 teaspoons salt and set aside.
  • Preheat the oven to 425° F.
  • Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional).
  • Cook pasta for 30 seconds less than the package instructions.
  • Add Marinara sauce, Bechamel, mozzarella, and grated cheese to the pasta and mix well.
  • Divide pasta and sauce mixture among six individual gratin dishes. Sprinkle with breadcrumbs.
  • Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.

BAKED ZITI WITH SPINACH - SKINNYTASTE



Baked Ziti with Spinach - Skinnytaste image

Baked ziti is a favorite comfort dish in my home! Adding spinach is a quick and easy way to get more leafy greens into your family's diet without complaints.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 12

12 oz uncooked ziti (wheat or gluten-free)
28 oz crushed tomatoes (I recommend: Tuttorosso)
1 tsp olive oil
3 cloves garlic (minced)
10 oz package frozen spinach (thawed)
1 tsp oregano
2 tbsp chopped fresh basil
kosher salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup grated Parmesan cheese
2 cups shredded part skim mozzarella ((8 oz total) (I recommend: Polly-O))
olive oil cooking spray

Steps:

  • Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.
  • In a large pot of salted water, cook pasta according to instructions until al dente (I like to under-cook it 3 or 4 minutes as it will cook more in the oven). Drain and return to pot.
  • Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, oregano, salt and pepper and cook 5 minutes.
  • Add sauce to the pasta and combine. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
  • Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella and cover with foil.
  • Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.

Nutrition Facts : ServingSize 1 1/3 scant cups, Calories 296 kcal, CarbohydrateContent 44 g, ProteinContent 16 g, FatContent 7 g, SaturatedFatContent 3.5 g, CholesterolContent 24 mg, SodiumContent 524 mg, FiberContent 5.5 g, SugarContent 5 g

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