Now this one takes a little bit of time, but it's soooo easy. Once it's in the oven you've got 30 minutes to handle all those other demands you have coming at you. Or you could just sit down and breathe for 30 minutes. I'd hate you for having the time to do so, but I'll get over it.
I got the original recipe for this one from My Daily Moment, but once again had to make adjustments.
Baked Ziti
Ingredients:
1 jar spaghetti sauce (size is up to you based on how much sauce you like)
16 oz pkg of ziti pasta (I find penne works too, any tube shape will do)
8 oz ricotta cheese
1/2 c. milk
8 oz sliced mozzarella cheese (in a pinch use shredded, but the thicker slices work best)
crushed red pepper, basil, garlic powder, Italian seasoning, black pepper
(Recipe says pinch, but with seasonings I find it's always best to go with "to taste")
Instructions:
Preheat oven to 350
1.Cook pasta using the package's instructions.
2.In a mixing bowl (needs to be large enough to add pasta later), mix together the ricotta cheese, the milk, and the spices.
3.Cover bottom of baking dish with spaghetti sauce.
-doesn't have to be a lot, just enough to cover the bottom
-size of baking dish depends on how much you're making
-recipe as it stands fits very nicely in a 9x9 (3 Qt) baking dish
4. Drain pasta when it's done, and add to cheese mixture in mixing bowl
5. Mix them together to thoroughly coat pasta and pour the pasta into the baking dish
6. Top with mozzarella cheese
7. Top with more spaghetti sauce
-this keeps the mozzarella from burning
-it doesn't have to be a lot, just enough to cover the cheese
8. Bake 350 for 30 minutes
9. Let stand, then serve and top with more sauce.
Serves:
6 (As the recipe stands this is barely enough to serve my family of 5. Of course, we're big eaters, big pasta lovers, and we're feeding 2 teens and a tween-they tend to eat A LOT. When they were younger this would have been the perfect size.)
Complimentary side:
Salad
Notes:
I use a 32 oz jar of spaghetti sauce as I tend to like a lot of sauce with my pasta.
I cover the bottom, cover the top, and put the rest in a small saucepan on very low heat while it's cooking.
This is a very cheesy dish for those of you who watch your cholesterol.
Using skim mozzarella is a good substitute or try to scoop the mozzarella off the top.
This is what I do as I'm not much of a cheese person, and another reason why the slices are a better option.
I got the original recipe for this one from My Daily Moment, but once again had to make adjustments.
Baked Ziti
Ingredients:
1 jar spaghetti sauce (size is up to you based on how much sauce you like)
16 oz pkg of ziti pasta (I find penne works too, any tube shape will do)
8 oz ricotta cheese
1/2 c. milk
8 oz sliced mozzarella cheese (in a pinch use shredded, but the thicker slices work best)
crushed red pepper, basil, garlic powder, Italian seasoning, black pepper
(Recipe says pinch, but with seasonings I find it's always best to go with "to taste")
Instructions:
Preheat oven to 350
1.Cook pasta using the package's instructions.
2.In a mixing bowl (needs to be large enough to add pasta later), mix together the ricotta cheese, the milk, and the spices.
3.Cover bottom of baking dish with spaghetti sauce.
-doesn't have to be a lot, just enough to cover the bottom
-size of baking dish depends on how much you're making
-recipe as it stands fits very nicely in a 9x9 (3 Qt) baking dish
4. Drain pasta when it's done, and add to cheese mixture in mixing bowl
5. Mix them together to thoroughly coat pasta and pour the pasta into the baking dish
6. Top with mozzarella cheese
7. Top with more spaghetti sauce
-this keeps the mozzarella from burning
-it doesn't have to be a lot, just enough to cover the cheese
8. Bake 350 for 30 minutes
9. Let stand, then serve and top with more sauce.
Serves:
6 (As the recipe stands this is barely enough to serve my family of 5. Of course, we're big eaters, big pasta lovers, and we're feeding 2 teens and a tween-they tend to eat A LOT. When they were younger this would have been the perfect size.)
Complimentary side:
Salad
Notes:
I use a 32 oz jar of spaghetti sauce as I tend to like a lot of sauce with my pasta.
I cover the bottom, cover the top, and put the rest in a small saucepan on very low heat while it's cooking.
This is a very cheesy dish for those of you who watch your cholesterol.
Using skim mozzarella is a good substitute or try to scoop the mozzarella off the top.
This is what I do as I'm not much of a cheese person, and another reason why the slices are a better option.
