Recipe: Perfect My Baked Ziti

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My Baked Ziti. Cook the ziti until not quite al dente. Cook pasta as directed on package, omitting salt. Mix pasta sauce, ricotta and reserved pasta cooking water in large bowl.

My Baked Ziti Why is my baked ziti dry? Baked ziti can become dry for several reasons. When assembling the dish, be sure to cover the pasta with enough of the sauce so that the noodles don't dry out. You can have My Baked Ziti using 7 ingredients and 8 steps. Here is how you make it.

Ingredients of My Baked Ziti

  1. You need 1 box of of Ziti Rozoni.
  2. Prepare 2 cup of sauce Homemade or Jar sauce (Prego Three Cheese).
  3. It’s 3 cup of Mozzarella.
  4. Prepare 2 cup of Cheddar.
  5. Prepare 1 cup of Parmesan (Grated or fresh).
  6. It’s 2 oz of vegetable/olive oil.
  7. Prepare 1 of Size of pan dependent on how thick you want the pieces.

Also, to prevent moisture from evaporating while cooking, cover the dish tightly with foil. Oh my ever-loving goodness, is this good. Baked Ziti is a classic baked pasta dish. It's basically some kind of tomato or meat sauce baked in a dish with some kind of cheese and, of course, ziti noodles—unless you're me, then you use mostaciolli noodles.

My Baked Ziti instructions

  1. Preheat oven 350°F..
  2. Boil pasta how you normally would. I don’t recommend fully cooking it as it will go into the oven for about 20 minutes. Drain pasta when cooked..
  3. Grease your pan with oil or butter. I prefer with oil..
  4. In a bowl, mix the ziti with half of the sauce by itself. Mix in some of each cheese. A cup and a half total..
  5. At the bottom of the pan, pour a small amount of the leftover sauce, smearing it all over the bottom of the pan..
  6. Pour some of the pasta (about half) in the pan. Cover the top in cheese. Depending on your pan/baking dish, repeat this step multiple time. Remember that the top layer also needs cheese..
  7. Place in oven for about 20-30 minutes..
  8. Enjoy while hot!.

Deb, your "my old-school baked ziti" was a hit! I followed the recipe exactly and it was simple, delicious, perfectly crispy edged & rustic goodness. My experience with baked ziti is that it tends to be a dry dish. This, however, was very creamy and packed with flavor! At first, I thought it was going to be a little too cinnamony, but it turned out well with the pasta mixture.

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