ZITI PICTURES RECIPES

CHICKEN PARMESAN BAKED ZITI | ALLRECIPES

Chicken Parmesan Baked Ziti | Allrecipes image

Easy chicken Parmesan baked ziti.

Provided by BMG

Categories Pasta and Noodles Pasta by Shape Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 20 servings

Number Of Ingredients 8

Ingredients

cooking spray
1 (16 ounce) package ziti pasta
2 tablespoons butter
3 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
salt and ground black pepper to taste
2 (24 ounce) jars pasta sauce
4 (8 ounce) packages shredded mozzarella cheese
2 cups grated Pecorino Romano cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
While pasta cooks, melt butter in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook and stir until chicken is browned and no longer pink in the center, 5 to 7 minutes.
Combine pasta, pasta sauce, and chicken in a large dish. Spread 1/4 of pasta mixture in each 9x13-inch dish. Top each with 2 cups (8 ounces) of mozzarella cheese and 1/2 cup Pecorino Romano cheese. Repeat with another layer of pasta and cheeses.
Bake in the preheated oven until hot and bubbly, about 25 minutes.

Nutrition Facts : Calories 397.7 calories, CarbohydrateContent 28.3 g, CholesterolContent 76.3 mg, FatContent 16 g, FiberContent 2.5 g, ProteinContent 32.5 g, SaturatedFatContent 9.4 g, SodiumContent 781.2 mg, SugarContent 6.6 g

BAKED ZITI RECIPE | REE DRUMMOND | FOOD NETWORK

Baked Ziti Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 35 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs

Steps:

Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

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