Best 7 Ziti With Tomato Pesto Sauce Recipes

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Ziti with tomato pesto sauce is a deliciously flavorful and versatile dish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, this recipe is sure to satisfy. The combination of ziti pasta, tangy tomato sauce, and aromatic pesto creates a symphony of flavors that will tantalize your taste buds. In this article, we will guide you through the steps of creating the perfect ziti with tomato pesto sauce, providing tips and tricks to ensure a successful culinary experience. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create a dish that will leave you craving for more.

Here are our top 7 tried and tested recipes!

ZITI WITH TOMATO-PESTO SAUCE



Ziti with Tomato-Pesto Sauce image

For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks.

Provided by Risa G

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 5

12 ounces ziti pasta
2 tablespoons pesto
1 (26 ounce) jar tomato basil pasta sauce
salt to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
  • Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
  • Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 59.1 g, Cholesterol 10 mg, Fat 8.4 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 642.4 mg, Sugar 12.3 g

MEATY ZITI WITH PESTO DOLLOP



Meaty Ziti with Pesto Dollop image

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 23

1 teaspoon kosher salt, plus more for seasoning
2 tablespoons (26 grams) extra-virgin olive oil
1 pound (453 grams) sweet Italian sausage, removed from casings
1 medium onion, sliced
1 medium bulb fennel, quartered, cored and thinly sliced (reserve 1/2 cup tender fronds for the pesto)
1/2 teaspoon red pepper flakes
1/2 cup dry red wine
One 28-ounce/794-gram can whole tomatoes, crushed by hand
One 8-ounce/227-gram can tomato sauce (reserve the can)
1 pound (453 grams) ziti
2 cups (224 grams) low-moisture whole milk shredded mozzarella
1/2 cup (40 grams) grated Parmesan
One 8-ounce/226-gram ball fresh mozzarella, halved
Freshly ground black pepper
2 cups loosely packed fresh basil
1 cup loosely packed fresh Italian parsley leaves
1/2 cup fresh fennel fronds
1/4 cup (30 grams) blanched almonds, toasted
1 lemon, zested and juiced
1 clove garlic, crushed
1 teaspoon kosher salt
2 tablespoons (10 grams) grated Parmesan, plus more for finishing
1/3 cup (71 grams) extra-virgin olive oil, plus more for drizzling

Steps:

  • For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to boil for pasta.
  • Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
  • Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
  • Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
  • Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
  • For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
  • Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.

ZITI WITH PROSCIUTTO AND TOMATO SAUCE



Ziti With Prosciutto and Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 or more servings

Number Of Ingredients 11

3/4 pound cut ziti (zititagliata)
5 plum tomatoes, about 1 pound, cores removed
24 asparagus spears, about 1 1/2 pounds
1/4 pound very thin slices of prosciutto
Salt to taste if desired
1/4 cup olive oil
1 tablespoon finely minced garlic
Freshly ground pepper to taste
1 1/2 cups heavy cream
1/2 cup coarsely chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
  • Cut the tomatoes in 1/2-inch cubes. There should be about 3 cups.
  • Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
  • Stack the prosciutto slices and cut them in 1/4-inch-wide strips. There should be about 1 1/4 cups.
  • Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
  • To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
  • Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 24 grams, Carbohydrate 79 grams, Fat 50 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1129 milligrams, Sugar 11 grams

ZITI WITH TOMATO-PESTO SAUCE



Ziti with Tomato-Pesto Sauce image

For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks.

Provided by Allrecipes Member

Categories     Italian Recipes

Time 25m

Yield 6

Number Of Ingredients 5

12 ounces ziti pasta
2 tablespoons pesto
1 (26 ounce) jar tomato basil pasta sauce
salt to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
  • Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
  • Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 59.1 g, Cholesterol 10 mg, Fat 8.4 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 642.4 mg, Sugar 12.3 g

BAKED ZITI WITH SPINACH AND TOMATOES



Baked Ziti with Spinach and Tomatoes image

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

Provided by Carmela M. Meely

Categories     Pasta     Tomato     Bake     Mozzarella     Sausage     Spinach     Bon Appétit     California

Number Of Ingredients 9

3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Steps:

  • Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

BAKED ZITI WITH SPECIAL TOMATO SAUCE



Baked Ziti With Special Tomato Sauce image

This sauce has a secret ingredient, grape or currant jelly, that's right, jelly! I use the unsweetened kind, I find the fruit takes the acidity out of the tomatoes.

Provided by Manami

Categories     One Dish Meal

Time 1h8m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb dried ziti pasta
kosher salt
3 1/2 cups quick tomato sauce
1 lb fresh mozzarella cheese, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated parmesan cheese, divided
1/2 teaspoon fresh ground black pepper
1 pinch red pepper flakes
2 tablespoons extra virgin olive oil
1/2 lb sweet Italian sausage, casing removed and crumbled
1/2 lb hot Italian sausage, casing removed and crumbled
1/2 medium onion, diced
4 garlic cloves, chopped
3 1/2 cups canned tomatoes (whole, peeled in puree & roughly chopped)
italian seasoning
1 sprig fresh thyme
2 teaspoons kosher salt
fresh ground black pepper
1/2 cup grape jelly (unsweetened) or 1/2 cup currant jelly (unsweetened)

Steps:

  • QUICK TOMATO SAUCE:
  • Make this first; heat oil in a medium saucepan over medium-high heat.
  • Cook the sausages until begining to brown, about 3 minutes.
  • Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
  • Add the tomatoes, thyme and jelly or preserves and bring to a boil.
  • Lower the heat and simmer, covered, for 10 minutes.
  • Remove and sicard the sprig of thyme.
  • Stir in the seasoning and season with pepper, to taste.
  • Use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. The yield is 5 cups.
  • ZITI:.
  • Preheat oven to 400ºF.
  • Cook the ziti according to pkg directions.
  • Drain.
  • Toss the cooked pasta with the sauce, cubed mozzarella, half of the Parmesan cheese, black pepper and red pepper flakes.
  • Transfer the pasta to an oiled 9x13" 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 at once.

ZITI WITH CREAMY PESTO AND ITALIAN SAUSAGE



Ziti With Creamy Pesto and Italian Sausage image

My family loves this recipe. It is something I came up with on my own. It meets my criteria of quick, easy and yummy. I usually pre cook the sausage so that when I come home I just have to boil the pasta. I have also substituted the sausage with chicken; the pesto sauce with fresh pesto; or the pesto with sun-dried tomato pesto sauce. Would be great with mushrooms as well.

Provided by tree1975

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

1 (16 ounce) jar bertolli alfredo sauce
1 (10 ounce) jar pesto sauce
1 lb Italian sausage
1 lb ziti pasta

Steps:

  • Cook sausage according to the package directions.
  • Meanwhile, cook pasta according to package directions.
  • Cool sausage slightly. Cut into ½-in. coin slices; set aside.
  • Combine Alfredo sauce and pesto in a large bowl. Add sausage.
  • Drain pasta; add to sausage / sauce mixture. Toss to combine. Sprinkle with Parmesan. Serve immediately.

Nutrition Facts : Calories 542.2, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 917.9, Carbohydrate 60, Fiber 2.5, Sugar 2.7, Protein 24.4

Tips:

  • Fresh Ingredients: For the best flavor, use fresh tomatoes, basil, and garlic. If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well.
  • Homemade Pesto: If you have the time, making your own pesto is worth the effort. It's easy to do and tastes much better than store-bought pesto.
  • Don't Overcook the Pasta: Ziti should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta will be mushy and not as enjoyable.
  • Use a Large Pot: You'll need a large pot to cook the pasta and sauce together. A Dutch oven or large saucepan works well.
  • Season to Taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or red pepper flakes.

Conclusion:

Ziti with Tomato Pesto Sauce is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of fresh tomatoes, basil, and garlic in the sauce is simply irresistible. And the pesto adds a creamy, nutty flavor that takes this dish to the next level. So next time you're looking for a quick and tasty pasta recipe, give Ziti with Tomato Pesto Sauce a try. You won't be disappointed!

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