Baked Ziti (easy lasagna)
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Baked Ziti
Layer = 1/2 noodles, all ricotta, 1/2 beef+sauce, 1/2 noodles, 1/2 beef+sauce and then ton of cheese. I also add parm into the mix.
Also easy to make ahead, and leave in fridge covered in foil. Just bake for 30 minutes covered with greased foil, and then take foil off for 15-30 minutes. Can use a thermometer to see if it is hot (or your finger if you are brave/dumb)
Ingredients
• 1 pound Beef or Italian sausage or a combination.
• 1 small onion, diced
• 28 ounces pasta sauce or marinara sauce
• 14 ounces diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• ½ cup water
• 16 ounces ziti
• 15 ounces ricotta cheese
• 2 tablespoons fresh parsley
• 1 egg
• 2 cups mozzarella cheese, shredded
• ¼ cup Parmesan cheese, shredded
Instructions
1. Preheat oven to 375°F.
2. Brown the sausage and onion, breaking up the sausage until it’s fairly fine. Drain any fat.
3. Add Italian seasoning, water, tomatoes, and pasta sauce. Simmer for 10-15 minutes or until thickened.
4. Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
5. In a bowl, mix ricotta, egg, parsley, 1 cup mozzarella, and Parmesan.
6. Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9×13 pan. Layer half the ziti, all of the ricotta mixture, and half of the sauce.
7. Add the remaining ziti, the remaining sauce, and top with the remaining mozzarella.
8. Bake for 25-30 minutes or until golden and bubbly.
Notes
• Use a large pan so the sauce can simmer without overflowing.
• Cook the pasta slightly under al dente as it will continue to cook when baked.
• If using ground meat other than sausage, add extra seasoning and a tablespoon of olive oil to the sauce.
• Top with fresh basil or parsley for serving.
• For make-ahead: Prepare and refrigerate for up to 24 hours. You may need to add an extra 5-10 minutes if baking directly from the fridge.
• This recipe can also be divided into two 9-inch baking dishes, with one half frozen for later. Thaw overnight in the fridge and bake until hot and bubbly.
Bryan
