Best 6 Oamc Baked Ziti Recipes

BAKED ZITI WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
• Preheat the oven to 425°F and set the oven rack in the middle position.
• Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
• Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
• Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

KITTENCAL'S FREEZER BAKED ZITI (OAMC)

Steps:

• In a large pot cook the pasta in boiling salted water until JUST al dente (leave the pasta still firm, do not overcook) drain but do NOT rinse.
• Transfer to a large bowl and mix in 2 tablespoons oil to prevent the pasta from sticking together; set adise.
• In a pot or Dutch oven cook the ground or sausage meat with chili flakes, if using and onion until beef is lightly browned; drain fat.
• Add in the garlic and bell pepper; cook stirring about 10 minutes.
• Season with seasoned salt or white salt and ground black pepper.
• Stir in the pasta sauce and reduce heat to low; simmer stirring for about 25-30 minutes.
• Mix in 2 cups of mozzarella cheese and the cooked ziti pasta.
• Divide the mixture between two greased 12-1/2 x 8-inch disposable foil pans.
• Sprinkle about 3/4 cup or to taste of Parmesan cheese over each top of pan (do not bake).
• Cool completely then cover with heavy foil, freeze until ready to use or bake one right away!.
• Thaw in the refrigerator overnight.
• TO BAKE; set oven to 350 degrees F.
• Bake uncovered for about 45-50 minutes or until hot and bubbly.
• Remove from oven and sprinkle about 2 cups mozzarella cheese on top, then return to oven for 5 minutes to melt the cheese.

OAMC BAKED ZITI

Steps:

• (Meat eaters can add 1 pound ground beef).
• Boil pasta until barely tender, drain and rinse. (Brown meat if using). Saute onion and pepper until softened. Add spaghetti sauce and combine with cooked pasta. Divide into 3 meals and store in gallon freezer bags. Divide mozzarella into 3 quart bags and keep with pasta bags.
• To serve, thaw and spread in 9x13 baking pan. Sprinkle with mozzarella and 1/4 cup Parmesan. Cover and bake for 30 minutes at 350. Remove cover and bake 5 more minutes. Makes 18 servings.

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.

THE BEST BAKED ZITI

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

OVER-THE-TOP BAKED ZITI

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours., Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.