Further straightforward baked ziti recipe made completely from scratch! Our favourite baked ziti is creamy and tacky with a mix of pasta, a 5 minute selfmade sauce, and 4 cheeses.
I’m tremendous excited so that you can do that straightforward baked ziti recipe. Because of our no-cook creamy tomato sauce, that is the very best ziti I’ve made in a very long time. The key is mixing creamy cheese into the sauce to make it further tacky and creamy. It’s so good!
This baked ziti will probably be on the desk in about half-hour. Regardless that the sauce is from scratch, it’s tremendous easy and completely doable on a weeknight! For extra pasta recipes like this one, see our baked ziti with spinach!
Key Substances
- Pasta: Select your favourite tube-shaped pasta, reminiscent of ziti, penne, or rigatoni. The sauce will get trapped inside each bit. I cook dinner it in salted water for about half the advisable time. We partially cook dinner the pasta in order that it doesn’t overcook and develop into mushy when it bakes within the oven.
- Canned Tomatoes: I make my very own no-cook baked ziti sauce. The bottom is a big can of complete tomatoes. Select San Marzano tomatoes (I really like their taste!).
- Garlic and Basil: These are blended into the no-cook sauce. Contemporary basil is superb on this baked ziti, however I’ve offered an alternative to utilizing dried basil within the recipe beneath.
- 4 Sorts of Cheese: I like my baked ziti tremendous tacky, so I take advantage of 4 sorts of cheese. To make the sauce creamy, I take advantage of mascarpone cheese (ricotta is an efficient substitute), then I stir in melty mozzarella, fontina, and Pecorino Romano (or parmesan).
Find out how to Make Baked Ziti
I really like this baked ziti recipe as a result of it’s so easy to make. I’ve made it on busy nights many occasions. Whereas your pasta partially cooks, you’ll make the no-cook sauce. I take advantage of my meals processor, however a blender is ok. Mix the tomatoes, basil, garlic, olive oil, and mascarpone cheese. Easy!
Combine the partially cooked pasta with the sauce, add extra cheese (mozzarella, fontina, and Pecorino Romano), after which add to your baking dish. Bake till bubbly (10 to fifteen minutes), and dig in!
What to Serve with Baked Ziti
Baked ziti works for the weeknight, gatherings, and even in the course of the holidays. I’m completely content material with a bowl of this ziti and calling it a day, however to spherical out the meal, take into consideration one thing gentle and contemporary. I really like this homemade Caesar salad, this Italian chopped salad, and this fast sautéed spinach. One other thought is to toss your favourite greens and veggies right into a salad bowl and prime with one in every of our selfmade salad dressings. Two of my favorites are this balsamic vinaigrette and our honey mustard dressing.
Our Favourite Baked Ziti
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PREP
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Further straightforward baked ziti recipe made completely from scratch! Our favourite baked ziti is creamy and tacky with a mix of pasta, a easy selfmade sauce, and 4 cheeses.
Makes 8 servings
Watch Us Make the Recipe
You Will Want
1 pound (450g) dried pasta like ziti, penne, or rigatoni
1 (28 oz) can San Marzano complete tomatoes
1 cup (18g) contemporary basil leaves or 3 tablespoons dried basil
1/2 teaspoon advantageous sea salt, plus extra to style
1/2 teaspoon contemporary floor black pepper
3 garlic cloves, minced (1 tablespoon)
1/2 cup (113g) mascarpone cheese or use complete milk ricotta (4 ounces)
2 tablespoons extra-virgin olive oil
1 ½ cups (128g) grated mozzarella cheese (4 ½ ounces)
1 ½ cups (128g) grated Fontina cheese (4 ½ ounces)
3/4 cup (120g) finely grated Pecorino Romano cheese (2 ¼ ounces)
Instructions
1Preheat the oven to 425°F (218°C). Grease a big baking dish (3-quart) with butter or oil.
2Deliver a big pot of salted water to the boil, add the pasta, and cook dinner for about half the advisable cook dinner time on the package deal (5 or 6 minutes). Save 1/2 cup of the pasta water, drain the pasta, after which place it again into the pot. Undercooking the pasta makes certain that it doesn’t overcook when baked with the sauce within the oven.
3Whereas the pasta cooks, make the sauce. Mix canned tomatoes and their juices, basil, garlic, salt, pepper, and mascarpone cheese in a blender or meals processor. Mix till the basil and garlic are chopped into tiny bits and the sauce is effectively blended. Style and modify with further salt as wanted. Put aside.
4Toss the mozzarella, Fontina, and Pecorino Romano cheese in a medium bowl.
5Add the sauce, 1/4 cup of the reserved pasta water, and three-quarters of the shredded cheese combine to the pot with the pasta. Stir effectively. The combination ought to look a bit skinny. If it appears thick, add extra of the reserved pasta water.
6Switch the ziti combination to the baking dish and scatter the remaining shredded cheese combine on prime.
7Bake for 10 to fifteen minutes till the sauce is effervescent and the cheese melts and turns golden brown. Enable the baked ziti to chill for five minutes earlier than serving.
Adam and Joanne’s Suggestions
- Storing: Leftover baked ziti could be saved in an hermetic container within the fridge for 3 to 4 days or frozen for as much as 3 months.
- Retailer-bought sauce: You have to 3 ½ to 4 cups of sauce to make this baked ziti.
- The diet info offered beneath are estimates.
Diet Per Serving
Serving Measurement
1/8 of the recipe
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Energy
511
/
Whole Fats
27.2g
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Saturated Fats
15.7g
/
Ldl cholesterol
74.4mg
/
Sodium
511mg
/
Carbohydrate
46.4g
/
Dietary Fiber
2.8g
/
Whole Sugars
4.5g
/
Protein
19.1g
