Easiest Way to Cook Yummy Lasagna-Style Baked Ziti

Lasagna-Style Baked Ziti. Don't Forget To Try All Of Our Mouth watering Recipes! Cook the ziti according to the package instructions. In a large pot, over medium-low heat, heat the oil.

Lasagna-Style Baked Ziti In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. A lower-cal version of one found in Real Simple. You can have Lasagna-Style Baked Ziti using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lasagna-Style Baked Ziti

  1. Prepare 12 oz of Ziti.
  2. Prepare 1 lb of Lean Ground Beef.
  3. You need 26 oz of Marinara Sauce (one jar).
  4. You need 1 bunch of Spinach (stems removed).
  5. Prepare 1 large of onion, chopped.
  6. It's 2 clove of Garlic, finely chopped.
  7. Prepare 1 cup of Ricotta.
  8. You need 1/2 cup of Grated Parmesan.
  9. Prepare 1/2 cup of Grated Mozzarella.
  10. You need 1 tbsp of Olive Oil.
  11. You need 1 of as needed Kosher Salt and Black Pepper.

Cook the ziti according to the package instructions. In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Top with half of the ziti, ricotta cheese and mozzarella cheese.

Lasagna-Style Baked Ziti step by step

  1. Preheat oven to 400°F. Cook pasta according to box instructions. Drain and return to pot..
  2. Meanwhile, heat the oil in a skillet at medium heat. Add onion and garlic and cook, stirring occasionally, until they start to soften (4-5 minutes)..
  3. Add beef and 3/4 tablespoon each of salt and pepper and cook, breaking the meat up with a spoon until it's no longer pink (5-6 minutes)..
  4. Toss the pasta into the mixture with the marinara, spinach, ricotta, and 1/4 cup of the parmesan..
  5. Transfer to a 9x13" baking dish. Top with mozzarella and the remaining 1/4 cup parmesan. Bake 12-15 minutes or until cheese melts..

This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most. Try RICOTTA CHEESE instead of sour cream and skip the provolone for a real Italian version of Baked Ziti. Mix an egg into a pound of ricotta to make it nice and creamy, and toss with the ziti. Layer sauce first (so you don't need to butter the pan), then ziti/cheese, mozzarella, sprinkle with parm and a little dried oregano or basil, then. Also modified slighly so casserole's layers are a bit more distinct, vs all mixed together, per the following: Don't cook ziti the full time.

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