Easy Baked Ziti

Easy Baked Ziti
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/26655-baked-ziti-img_2161.jpg?w=150
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 60 mins

Ingredients

Sauce:
3tablespoons olive oil
2 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
3/4teaspoon salt
1teaspoon sugar
Freshly ground black pepper
Pasta:
Cooking spray
1 1/2pounds ziti or other short pasta (such as penne, medium shells or rigatoni)
2 (15-ounce) containers whole-milk ricotta cheese
1teaspoon salt
2teaspoons garlic powder
2teaspoons dried basil
1/4teaspoon red pepper flakes
Freshly ground black pepper
1/2cup grated Parmigiano Reggiano or Pecorino Romano cheese
2cups shredded mozzarella or Provolone cheese

Instructions

  1. To prepare sauce, heat olive oil in a medium saucepan. Add garlic and cook 1 minute.   Add tomatoes. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Add salt, sugar and pepper.
  2. Preheat oven to 350F. Coat a 13 x 9-inch baking pan with cooking spray.
  3. Cook ziti about 3 minutes less than the package directions indicate. Drain pasta, reserving ½ cup of cooking water.
  4. Place pasta, ricotta, salt, garlic powder, basil, red pepper flakes, black pepper and half the Parmigiano Reggiano cheese in a large mixing bowl. Stir to mix, diluting with a few spoons of pasta cooking water until creamy. Add tomato sauce and mix. Place in baking dish. Sprinkle top with mozzarella and remaining Parmigiano Reggiano. Cover with foil and bake 30 to 45 minutes, until thoroughly heated. Remove foil during last 10 minutes of cooking time to brown.

Recipe by Amy Sgarro.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 430
  • Fat 12g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 20mg
  • Sodium 820mg
  • Potassium 510mg
  • Carbohydrate 63g
  • Fiber 4g
  • Sugars 3g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 25%
  • Calcium 20%
  • Iron 20%
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