Classic Baked Ziti
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
751 kcal
-
Course
Main Course
-
Cuisine
Italian
Classic Baked Ziti
Description
Classic Baked Ziti features a tomato sauce enriched with olive oil, sautéed onion, garlic, tomato paste, and crushed plum tomatoes, simmered with fresh basil leaves to deepen its flavor. The pasta is cooked just short of al dente to prevent over-softening in the oven. The dish is assembled by mixing the ziti pasta with the sauce and ricotta cheese until creamy, then layered in a baking dish with mozzarella and pecorino romano cheeses. Baking allows the cheeses to melt and brown, creating a rich, textured casserole with a balance of tangy tomato and creamy dairy. This baked dish serves well as a filling family dinner or for gatherings, providing a traditional Italian-American comfort food experience. Leftover portions store well refrigerated and reheat easily in the oven or microwave.
Ingredients
For the sauce
- 1/4 cup (60ml) extra virgin olive oil
- 1 medium onion finely diced
- 6 cloves garlic minced
- 1/4 cup (60g) tomato paste
- 2 ounce can plum tomatoes blender pulsed
- 1/4 packed cup basil chopped, leaves
- salt to taste
- black pepper to taste
For the baked ziti
- 1 pound (454g) ziti pasta
- 1 pound (454) mozzarella 2/3 cubed, 1/3 shredded, block, whole milk
- 1 pound (454g) ricotta cheese
- 1/2 cup (45g) pecorino romano grated
Instructions
For the sauce
- Heat a large pot to medium heat with the olive oil and add the onion and a pinch of salt. Cook the onions until soft (about 10 minutes) then add the garlic and cook for 2-3 minutes more or until fragrant.
- Add the tomato paste and cook for 5 minutes, stirring with a spoon. Add a splash of water and/or lower the heat if the paste starts to burn. Add the plum tomatoes and bring the sauce to a simmer.
- Cook the sauce for 15 minutes uncovered at a low simmer, stirring frequently to avoid any sticking. Taste test the sauce and season with salt and pepper as required.
- Keep the sauce warm and set aside. Right before assembling the baked ziti mix the basil into the sauce.
For the baked ziti
- Preheat oven to 375°F. Bring a large pot of salted water to boil and cook the pasta to 2-3 minutes less than package instructions.
- In a large bowl mix the pasta with 3 cups of sauce and 1 pound of ricotta cheese. Mix until smooth and creamy.
- Coat a 9x13" baking dish with a thin layer of sauce. Add 1/3 of the pasta. Sprinkle 1/2 of the cubed mozzarella, 1/3 of the grated Pecorino Romano. Add a thin layer of sauce. Repeat for the next layer.
- On the top layer add the remaining pasta, a bit more sauce, the shredded mozzarella, and the remaining Pecorino Romano cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and lightly brown. If a more crispy top is desired, broil for 1-2 minutes, but watch carefully to avoid burning.
- Remove from the oven and let the baked ziti sit for at least 10 minutes to settle. Serve with remaining sauce on the side, more grated cheese, and Italian bread. Enjoy!
Notes
- Undercook the pasta by 2-3 minutes compared to package instructions to prevent mushiness after baking.
- To add meat, brown 1 to 1 ½ pounds of Italian sausage or ground beef with the onions before adding other sauce ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 71.9g | 24% |
| Protein | 40.3g | 81% |
| Fat | 35.3g | 54% |
| Saturated Fat | 17.8g | 89% |
| Cholesterol | 87mg | 29% |
| Sodium | 826mg | 34% |
| Potassium | 508mg | 11% |
| Fiber | 4.7g | 19% |
| Sugar | 12.6g | 25% |
| Calcium | 618mg | 62% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
