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Baked Ziti Recipe - NYT Cooking image

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe.

Provided by Alison Roman

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces


  • Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
  • Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
  • Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
  • Once tomato sauce is done, stir in reserved pasta water.
  • Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
  • Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
  • Let cool slightly before eating with a big green leafy salad.

Nutrition Facts : @context http//, Calories 682, UnsaturatedFatContent 15 grams, CarbohydrateContent 60 grams, FatContent 36 grams, FiberContent 6 grams, ProteinContent 32 grams, SaturatedFatContent 18 grams, SodiumContent 983 milligrams, SugarContent 11 grams


Italian Baked Ziti Recipe: How to Make It image

This comforting Italian dish has a from-scratch spaghetti sauce, ziti pasta and a generous combination of cheeses. You can easily double the recipe to serve a larger crowd.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 18

1/2 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1-3/4 cups spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
6 tablespoons water
1 tablespoon minced fresh parsley
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon dried oregano, divided
8 ounces ziti or small tube pasta
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper


  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. , Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano. , Cover and bake at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 431 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 50g carbohydrate (15g sugars, FiberContent 6g fiber), ProteinContent 27g protein.

I mix the pasta and meat sauce together, place half the mixture in the pan, then the sour cream and 1/2 of the cheese, then the remaining ziti mixture and top with the remaining cheese. I like the pasta completely coated with sauce. I use shredded Italian blend cheese and PILE it on, at least double what the recipe calls for, and increase the Parmesan as well. Definitely use 2 jars of sauce ...
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2014-08-19 · I’m making Baked Ziti with a Meat Sauce! This baked ziti dish nothing short of amazing ( and I’m not just saying that because I made it!). It’s packed with flavor, but does not require a lot of ingredients. I make my own meat sauce for this ziti, but if you want to use a store bought sauce, I won’t hold it against you! ??. The recipe ...
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2019-01-07 · Vegetarian Baked Ziti (No Meat) The base recipe for this dish is meat free! So if you’re looking for a vegetarian ziti recipe, just follow the recipe card as is. This is one of the great pasta dishes that doesn’t need meat to be incredibly delicious. It’s perfectly creamy, cheesy, and flavorful with just marinara sauce (and cheese, duh).
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2021-04-23 · How to Make Baked Ziti-A baked casserole doesn’t get any easier than this one! Cook pasta– Cook the pasta al dente!; Brown meat– Saute the meat with onions.Add the garlic and season. Add marinara– Stir in the marina and tomatoes.; Combine– Add the cooked pasta to the meat sauce.; Casserole dish– Transfer half the mixture to the casserole dish. ...
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Recipes; Greek Baked Ziti; Greek Baked Ziti. Rating: 4 stars. 19 Ratings. 5 star values: 10 4 star values: 5 3 star values: 2 2 star values: 2 1 star values: 0 Read Reviews Add Review 19 Ratings 19 Reviews Inspired by the classic Greek comfort dish known as pastitsio, this pasta casserole uses fresh and flavorful ingredients. Recipe by Southern Living October 2015 Save Pin Print More. Facebook ...
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35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
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2019-12-19 · If you can stir together five ingredients, you can make this baked ziti. Tightly covering the baking dish in aluminum foil forces the pasta to steam-cook in the marinara sauce, which eliminates the need to pre-boil the noodles. Most baked ziti recipes call for three cheeses: mozzarella (for cheese pulls), ricotta (for creaminess), and Parmesan. All three are featured here as well, but to get ...
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Baked ziti with ricotta and meat sauce is classic comfort food, and it will become one of your family’s favorite meals. If you are looking for a hearty, cheesy, comforting family dinner that is a slam dunk with even the pickiest eaters, you came to the right place.?????? This one is perfect to put in the family dinners rotation.
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