BARILLA PASTA BAKED ZITI RECIPE RECIPES

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.

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.