Baked Ziti With Fresh Tomatoes Food

EASY BAKED ZITI

Steps:

• Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.
• In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.
• In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
• Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
• Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined.
• Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
• Garnish with fresh basil or parsley and serve hot.

BAKED ZITI WITH FRESH TOMATOES

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, salt, basil and pepper. Reduce heat to low; cover and cook for 45 minutes, stirring occasionally., Cook ziti according to package directions; drain. Place in a large bowl. Stir in sauce and 1 cup mozzarella cheese. Transfer to a greased 3-qt. baking dish; sprinkle with Parmesan cheese and remaining mozzarella cheese. , Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until heated through.

BAKED ZITI

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Cook the pasta: Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente-edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
• Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

BAKED ZITI

Steps:

• 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 quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared 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.
• 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 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

BAKED ZITI

Steps:

• Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

BAKED ZITI WITH FRESH TOMATOES

Steps:

• In a dutch oven, brown the ground beef until no longer pink; drain. Stir in the prepped tomatoes, salt, basil and pepper. Reduce heat to low, cover and cook for 45 minutes, stirring occasionally.
• Cook the pasta according to package directions; drain. Place in a 4 quart baking dish and stir in the sauce and 1 cup of the mozzarella cheese. Sprinkle with parmesan cheese and remaining mozzarella cheese.
• Cover with foil and bake at 350F for 15 minutes. Uncover and bake 15 minutes longer, or until heated through and cheese is melted and lightly browned.

BAKED ZITI WITH FIRE ROASTED TOMATOES

Steps:

• Heat oven to 375.
• Spray 2 quart rectangular glass baking dish.
• In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
• Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
• Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
• Bake uncovered, about 5 minutes or until cheese is melted.