Further simple baked ziti recipe made totally from scratch! Our favourite baked ziti is creamy and tacky with a mix of pasta, a 5 minute do-it-yourself sauce, and 4 cheeses.
I’m tremendous excited so that you can do that simple baked ziti recipe. Because of our no-cook creamy tomato sauce, that is the perfect 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 can 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 Components
- Pasta: Select your favourite tube-shaped pasta, comparable to ziti, penne, or rigatoni. The sauce will get trapped inside each bit. I prepare dinner it in salted water for about half the really useful time. We partially prepare dinner the pasta in order that it doesn’t overcook and turn 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 entire 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 exploit 4 sorts of cheese. To make the sauce creamy, I exploit mascarpone cheese (ricotta is an efficient substitute), then I stir in melty mozzarella, fontina, and Pecorino Romano (or parmesan).
The best way 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 exploit my meals processor, however a blender is okay. 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 throughout 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 mild and recent. I really like this do-it-yourself Caesar salad, this Italian chopped salad, and this fast sautéed spinach. One other concept is to toss your favourite greens and veggies right into a salad bowl and high with one among our do-it-yourself salad dressings. Two of my favorites are this balsamic French dressing and our honey mustard dressing.
Our Favourite Baked Ziti
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Further simple baked ziti recipe made totally from scratch! Our favourite baked ziti is creamy and tacky with a mix of pasta, a easy do-it-yourself 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 entire tomatoes
1 cup (18g) recent basil leaves or 3 tablespoons dried basil
1/2 teaspoon superb sea salt, plus extra to style
1/2 teaspoon recent floor black pepper
3 garlic cloves, minced (1 tablespoon)
1/2 cup (113g) mascarpone cheese or use entire 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.
2Carry a big pot of salted water to the boil, add the pasta, and prepare dinner for about half the really useful prepare dinner time on the bundle (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 positive 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 regulate with extra 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 high.
7Bake for 10 to fifteen minutes till the sauce is effervescent and the cheese melts and turns golden brown. Permit the baked ziti to chill for five minutes earlier than serving.
Adam and Joanne’s Ideas
- Storing: Leftover baked ziti might 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 will have 3 ½ to 4 cups of sauce to make this baked ziti.
- The vitamin information 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
