Cheese Crusted Baked Ziti
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
771 kcal
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Course
Main Course
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Cuisine
Italian
Cheese Crusted Baked Ziti
Description
Cheese Crusted Baked Ziti starts with cooking the pasta until tender, then mixing it with a homemade bolognese-style sauce made from sautéed garlic, Italian sausage, herbs, and marinara. Fresh mozzarella and provolone cheeses add layers of creamy, melty texture, with ricotta contributing softness and Parmesan adding a sharp finish. The beaten eggs incorporated into the pasta mixture help the casserole set during baking, resulting in a firm yet luscious dish. The top layer of provolone and Parmesan develops a golden, cheesy crust that contrasts the tender pasta beneath.
The rich combination of Italian sausage and cheeses balances savory and creamy elements. This baked ziti works well as a main course for dinner and pairs nicely with a simple green salad or steamed vegetables. Leftovers can be reheated, maintaining their flavor and texture.
For a smoother sauce integration, the cooked sausage and marinara can be pulsed briefly in a food processor before combining with the pasta. This step helps distribute the meat evenly throughout the dish.
Ingredients
- 8 oz ziti pasta
- 3 cups marinara sauce separated
- 1 lb Italian sausage or sub ground beef, hot
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 1 tbsp italian herbs
- 1/2 lb fresh mozzarella grated
- 2 egg beaten, medium
- 4 lices provolone cheese
- 1 cup Parmesan Cheese finely grated, separated
- 1 cup ricotta cheese whipped
- parsley for garnish
Instructions
- Preheat oven to 350°F. Coat a meatloaf baking dish with cooking spray. Set aside.
- Cook ziti pasta per package directions. Drain, reserving 1/2 cup cooking liquid. Set aside.
- In a large skillet over medium-high heat add the oil and sauté the garlic. Add the sausage meat and brown, breaking it up with spoon to crumble. Sprinkle in the herbs, marinara sauce and reserved cooking liquid. Cook for 10 minutes on low. (See Note 1).
- In a small bowl whisk the two eggs. Set aside.
- In a large bowl, toss the cooked ziti with 2 cups of bolognese sauce and 1/2 cup of Parmesan. Save remaining bolognese sauce for plating.
- Place half the ziti in a prepared meatloaf baking dish. Add a layer of the mozzarella cheese. Top with the rest of the ziti. Pour the beaten eggs over all and gently tap meatloaf pan on counter to distribute egg and help ziti to settle. Layer 4 slices of provolone on top and sprinkle with parmesan cheese. Bake for 35 minutes, cheese should be golden brown.
- Let baked ziti cool in the refrigerator, preferably overnight. Using a kitchen knife, slice the baked ziti into 6 slab-sized servings.
- Gently press remaining finely grated parmesan cheese on each side of the the ziti slab. Heat oil in a skillet on medium high and carefully place the cheese encrusted ziti slab into the hot skillet. Cook it on each side, the cheese will start to melt and form a beautiful golden crunchy crust.
- Serve on a plate with remaining bolognese or marinara sauce topped with a spoonful of ricotta and fresh chopped Italian parsley.
Notes
- If the sausage pieces are too large, pulse the cooked sausage and marinara sauce several times in a food processor before mixing with the pasta for better texture distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 1787mg | 74% |
| Potassium | 779mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1303IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 631mg | 63% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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