BAKED ZITI PROVENCAL
A cheesy baked pasta gets the addition of artichoke hearts, roasted red peppers and olives for a French twist.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprig and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the ricotta. Season with salt and pepper.
- Cook the ziti in the water until very al dente, about 2 minutes less than the package directions specifies. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, the chopped basil, artichokes, peppers, olives, the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the provolone and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPINACH AND ARTICHOKE BAKED ZITI
Baked ziti with spinach and artichokes only requires about 15 minutes of hands-on time. A layer of sour cream, pesto, and cheese is sandwiched in the middle of the ziti, making it extra delicious. If you do not have sour cream, substitute with cream cheese, cottage cheese, or ricotta cheese.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 55m
Yield Makes about 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
- Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Reserve 1/4 cup of the pasta water then drain.
- While the pasta cooks, warm the marinara sauce in a saucepan over medium heat.
- In a small bowl, stir basil pesto and the sour cream together until well blended.
- Add the cooked pasta to a large bowl with the spinach, artichokes, warmed marinara, and the reserved pasta water. Toss until the spinach has wilted and everything is well combined.
- Spoon half of the pasta into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese.
- Top with the remaining pasta, lightly press everything down into the baking dish, and then scatter remaining mozzarella cheese on top.
- Place the baking dish onto an aluminum-lined baking dish (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce is bubbling, about 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : ServingSize 1/8 of the recipe, Calories 457, Protein 25.2 g, Carbohydrate 62.1 g, Fiber 9.6 g, Sugar 8 g, Fat 13.3 g, SaturatedFat 4.9 g, Cholesterol 23.3 mg, Sodium 893 mg
OVEN ROASTED ARTICHOKES
These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
- Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
- As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
- Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
- To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g
CLASSIC BAKED ZITI
Make and share this Classic Baked Ziti recipe from Food.com.
Provided by Caryn
Categories Cheese
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
- Stir in spaghetti sauce, chicken broth, and oregano.
- Reduce heat and simmer for 10 minutes.
- Stir 1 cup of the sauce into the cooked ziti noodles.
- Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
- Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
- Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
- Cover and bake 20 minutes.
- Sprinkle with remaining mozzarella and Parmesan cheese.
- Return to oven and bake uncovered for 10 minutes or until heated through.
BEST ZITI EVER
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 71.3 g, Cholesterol 75.2 mg, Fat 28.5 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 12.9 g, Sodium 1617.5 mg, Sugar 17.5 g
BAKED ZITI
A quick and easy way to prepare a tasty and filling pasta dish, originally from Mr. Food. Just use your favorite bottled spaghetti sauce. You can use any shape of pasta. I do add more cheese, but I love cheese!
Provided by Junebug
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Boil ziti, following package directions, drain and place in a large bowl.
- Mix all the ricotta cheese and half of the mozzarella with the ziti.
- Spray a 13x9 pan with Pam.
- Cover the bottom half of the pan with about half the sauce.
- Put the ziti mixture on top of sauce.
- Pour remaining sauce on top of ziti.
- Sprinkle with the parmesan cheese.
- Top with the remaining mozzarella cheese.
- Bake for 20-30 minutes until cheese is melted and it is lightly golden.
CREAMY ARTICHOKE BAKED PASTA
A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. Just add leftover turkey or cooked chicken for the carnivores!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook the pasta according to package directions. Drain and set aside.
- Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
- Add in the milk, half and half, Italian seasoning, and crushed red pepper.
- Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
- Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
- Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
- If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
- Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
- Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
SCUDERI KIDS' FAST, FAKE-BAKED ZITI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Put pasta water on to boil.
- In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
- Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
- While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
- Drain pasta and transfer to a large flameproof casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
- 3/4 pound, 4 to 5 cups, baby spinach, packed
- 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Salt and pepper
- A handful shredded Parmigiano-Reggiano
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
ZITI WITH RED PEPPERS, OLIVES, ARTICHOKES AND GORGONZOLA
I always keep a large bag of frozen baby artichokes in the freezer because I like to use them in so many different recipes...like this one.
Provided by evelynathens
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- While ziti is cooking, combine oil, basil, oregano, garlic, red pepper flakes and cook over moderately-low heat for 30 seconds.
- Add spinach, peppers, olives and artichokes and cook, stirring, 2 minutes.
- Add wine and boil 2-3 minutes, or until liquid is reduced by half.
- Add cream and cook for 2 minute.
- Add cheese, stirring, until cheese is melted.
- Drain ziti and put into a large bowl.
- Pour sauce over and toss to coat.
- Sprinkle with parmesan.
- Serve immediately.
Nutrition Facts : Calories 821.2, Fat 32.5, SaturatedFat 12.4, Cholesterol 51.3, Sodium 609.4, Carbohydrate 103.7, Fiber 14.7, Sugar 4.7, Protein 25.5
BAKED ZITI RECIPE BY TASTY
Supremely saucy and cheesy, baked ziti is a family favorite for a reason! Toss ziti or your favorite tube-shaped pasta with a quick homemade tomato sauce and ricotta-Parmesan mixture, then layer with more ricotta and mozzarella and bake until bubbling and delicious.
Provided by Betsy Carter
Categories Lunch
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
- Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
- Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
- Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
- Add the drained pasta tomato-ricotta sauce and stir until well coated.
- Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
- Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
- Garnish with the basil before serving.
- Enjoy!
Nutrition Facts : Calories 399 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 3 grams, Protein 26 grams, Sugar 7 grams
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BAKED ZITI WITH SWISS CHARD AND ARTICHOKES
From mygourmetconnection.com
5/5 (1)Category PastaCuisine ItalianTotal Time 1 hr 15 mins
- Wash and dry the Swiss chard, then remove the stems and chop them into 1-inch pieces. Set aside. Stack the leaves and cut them into 1-inch strips. Set aside separate from the stems. If necessary, cut your artichokes into bite-sized pieces and set aside.
- Put a large pot of salted water on to boil for the ziti. Preheat the oven to 350°F and butter a 2-1/2 quart casserole dish.
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the garlic and continue cooking until the mixture is just beginning to develop a golden color, then add the chard stems. Sauté for 2 minutes, then add the Swiss chard, a handful at a time, tossing to coat with the oil until wilted. Season to taste with salt and pepper, then add the artichokes and combine well.
- Cook the ziti according to package directions. Drain, reserving 2 tablespoons of the cooking water. Add the ziti and reserved water to the chard mixture and toss to combine. Spread half of the pasta mixture in the bottom of the prepared casserole, sprinkle with 1/2 cup of the cheese and repeat with remaining pasta and cheese.
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