Baked Ziti

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Rated 5 stars out of 5
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  • Read 178 Reviews
Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
about 6 to 8 main course servings
Level:
Easy
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Ingredients

  • 1 pound dried ziti pasta
  • Kosher salt
  • 3 1/2 cups Quick Tomato Sauce, recipe follows
  • 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
  • 3/4 cup freshly grated Parmesan, divided
  • 1/2 teaspoon freshly ground black pepper
  • Pinch red pepper flakes

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright 2004 Television Food Network, G.P. All rights reserved

Yield: about 5 cups

Prep Time: 8 minutes

Cook Time: 20 minutes

Print Recipe

Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 178 reviews

  • on March 30, 2013

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    Amazing! It is the best baked Ziti I have ever had. The whole family loves it and its a huge hit every time I make it.

    people found this review Helpful.
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  • on March 28, 2013

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    Just what I was looking for... A lighter baked Ziti. And I love the quick sauce. What a perfect staple. Bye bye jarred sauce. Just double batch the sauce when making it for the Ziti & you have yourself some "quick" sauce to use during the week. Subbed the sprigs for fresh basil & Italian seasonings while the sauce was simmering & some more fresh basil to top right before baking. Delish!!

    people found this review Helpful.
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  • on December 26, 2012

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    Made 2 pans of this as directed with a little extra sauce. Ate the first on Christmas Eve -- I thought it was lacking -- not cheesy enough, so the next day I added 3/4 of a 15 oz. container of ricotta with an egg mixed in to the second pan. It made a huge difference. Also, waiting the extra day helps for dish to set and flavors to blend. I would suggest making it a day ahead (with the ricotta! and baking just before serving.

    people found this review Helpful.
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© 2013 Television Food Network G.P. All rights reserved.