Baked Ziti

[Earthy]

Baked Ziti

INGREDIENTS:
1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese

Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.

Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.

Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

[Earthy]

Ziti Spinach

INGREDIENTS:
2 lb. fresh or 10 oz. frozen spinach, chopped and drained
1 lb. ricotta cheese
3 eggs, well beaten
2/3 cup grated Parmesan
1/3 cup chopped parsley
Salt and pepper
3 cups tomato sauce
1 lb. ziti, cooked and drained

Cook the spinach with a small amount of water until it wilts or heats through. Drain and press out any excess moisture.

In a large bowl, combine spinach with the ricotta, eggs, Parmesan, salt, pepper, and 2 1/2 cups of the tomato sauce. With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti. Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture. Bake in a 375 degree preheated oven for about 20 minutes or until heated through. Makes 8 servings.

[Earthy]

Ziti Casserole

INGREDIENTS:
2 medium eggplants
Salt
2 large zucchini
1/2 cup olive oil
1 lb. ziti or penne
1 onion, chopped
2 garlic cloves, chopped
2 28-oz. cans whole tomatoes
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
Pepper
4 tbsp. butter
1 cup shredded mozzarella
1 cup grated Parmesan

Peel the eggplant. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.

Heat 1/4 cup olive oil in a skillet and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.

Cook the ziti in boiling salted water. Drain and set aside.

In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Then add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.

Rub two shallow baking pans with olive oil. In the first pan, add 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.

Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.

[JenniBear]

My tired brain read this as NAKED ZITI the first time around!

I think I'll have an early night!

[KrisRV]

wow never tryed Ziti is it good?

[Earthy]

Yes, we like pasta though.

[Ohio Mom]

I love baked Ziti and never knew how to make it. Thanks, Nellie.

[momothem]

Had ziti tonight for dinner. mmmmm

[KrisRV]

well I am just going to have to try it...