Love lasagna? Then, you should try this Baked Ziti – same flavour, tastes, and comfort but with less effort.
INGREDIENTS
SAUCE:
2 tablespoons Extra Virgin Olive Oil
1 Organic Onion, finely chopped (1/2 c.)
3 Cloves Organic Garlic, finely chopped
5 c. Marinara Sauce (about 46 oz.)
1–2 tsp Sea Salt
Freshly ground black pepper
1 lb. dried Ziti or Penne pasta
1 c. Whole Milk Ricotta Cheese
1 Organic Egg
1/2 c. Freshly Grated Parmesan Cheese
8 ounces Freshly Grated Whole Milk Organic Mozzarella Cheese
8–12 slices Provolone cheese from the deli counter
HOW TO MAKE A KILLER BAKED ZITI
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, saute the onion for about a minute or two until tender. Then, add in the garlic, season with salt and pepper, and cook for a minute more.
Step 3: Pour in the marinara sauce and heat until hot.
Step 4: In the meantime, cook the pasta in rapidly simmering (not boiling) water for about 6 minutes, stirring occasionally until al dente. Drain.
Step 5: Combine the ricotta cheese, egg, Parmesan cheese in a small bowl while the pasta is cooking. If desired, add a sprinkle of sugar.
Step 6: In the bottom of a 9 x 13=inch pan, pour 1 to 2 tbsp olive oil. Swirl the pan to coat.
Step 7: In the prepared pan, add half of the pasta and half of the sauce, then stir to combine.
Step 8: Over the pasta place dollops of ricotta cheese and top with 4 to 6 slices of Provolone cheese followed by half of the mozzarella cheese.
Step 9: Do the same layers for the rest of the pasta, sauce, ricotta cheese, and cheeses, making sure the past is completely covered in the sauce.
Step 10: Top the final layer with fresh Parmesan cheese.
Step 11: Place inside the preheated oven and bake for about 30 minutes, uncovered.
Step 12: To get a nice brown bubbly cheese, broil the Ziti for a couple of minutes in the last minutes of cooking.
Ingredients
- SAUCE:
- 2 tablespoons Extra Virgin Olive Oil
- 1 Organic Onion, finely chopped (1/2 c.)
- 3 Cloves Organic Garlic, finely chopped
- 5 c. Marinara Sauce (about 46 oz.)
- 1–2 tsp Sea Salt
- Freshly ground black pepper
- 1 lb. dried Ziti or Penne pasta
- 1 c. Whole Milk Ricotta Cheese
- 1 Organic Egg
- 1/2 c. Freshly Grated Parmesan Cheese
- 8 ounces Freshly Grated Whole Milk Organic Mozzarella Cheese
- 8–12 slices Provolone cheese from the deli counter
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, saute the onion for about a minute or two until tender. Then, add in the garlic, season with salt and pepper, and cook for a minute more.
Step 3: Pour in the marinara sauce and heat until hot.
Step 4: In the meantime, cook the pasta in rapidly simmering (not boiling) water for about 6 minutes, stirring occasionally until al dente. Drain.
Step 5: Combine the ricotta cheese, egg, Parmesan cheese in a small bowl while the pasta is cooking. If desired, add a sprinkle of sugar.
Step 6: In the bottom of a 9 x 13=inch pan, pour 1 to 2 tbsp olive oil. Swirl the pan to coat.
Step 7: In the prepared pan, add half of the pasta and half of the sauce, then stir to combine.
Step 8: Over the pasta place dollops of ricotta cheese and top with 4 to 6 slices of Provolone cheese followed by half of the mozzarella cheese.
Step 9: Do the same layers for the rest of the pasta, sauce, ricotta cheese, and cheeses, making sure the past is completely covered in the sauce.
Step 10: Top the final layer with fresh Parmesan cheese.
Step 11: Place inside the preheated oven and bake for about 30 minutes, uncovered.
Step 12: To get a nice brown bubbly cheese, broil the Ziti for a couple of minutes in the last minutes of cooking.
