Classic Baked Ziti

We are beginning to navigate cooking for two. We are marveling at how when we have leftovers they don’t disappear suddenly. We ordered pizza and salad for dinner on Friday and had leftovers while we were watching the game on Sunday. Go Buffalo! We even still had two slices leftover (from an 8 piece pie) for a lunch on Monday. Unheard of before.

I just did my first grocery order and I had to go back and cut everything down. We no longer need to order 2 lbs of shrimp or 2 lbs of steak to make a meal or 6 cans of veggies or 3 boxes of cereal. My grocery bill is going to go WAYYYYYY down.

Verdict: This was a nice simple meal. My wife was trying to help me and took a picture of her plate but forgot to chiffonade the basil. Lol. When I told her she asked what chiffonade meant. When I explained to roll the leaves together and cut them into little rolls that makes strips when you unroll them. It is these terms we need to go over and over again. What is a cooking term you didn’t know but now do?

Baked Ziti

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound ziti pasta
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 3-4 cloves garlic, chopped
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon Italian seasoning
  • 1 (32 ounce) jar marinara sauce or your own sauce
  • Salt and pepper to taste
  • 1/2 pound mozzarella cheese, grated or shredded
  • 1 heaping cup ricotta cheese
  • 1 cup grated Parmesan or pecorino cheese

Directions:

  1. Heat a large pot of salted water to a boil. Add the pasta and cook at a boil, uncovered, until the pasta is al dent. Drain the pasta and stir in a bit of olive oil to keep the pasta from sticking together.
  2. While the water is heating start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is warmed add the onions and stir well. Sauté until the onions are translucent and beginning to brown, about 4-5 minutes.
  3. Add the garlic, basil, and Italian seasoning stirring to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
  4. Add salt and pepper, and adjust seasonings to your taste.
  5. Preheat the oven to 350 degrees.
  6. Spray a 9×13 casserole dish with non-stick spray. Spread a thin layer of the sauce in the bottom of the dish then place small teaspoons of riccotta over the sauce. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
  7. Bake in until the top is lightly browned and the cheese melted, about 20 to 25 minutes. If you like broil for 1-2 minutes at the end to add a nice golden tint to the cheese.

6 Comments Add yours

  1. Gail says:

    I like the fancy French names for cutting herbs and vegetables. Chiffonade, Paysanne, Brunoise, Julienne, Batonnet. It’s all about the presentation for me. 👀🍃

    Liked by 1 person

    1. koolaidmoms says:

      I love them too! Such fancy terms.

      Liked by 1 person

  2. Carol anne says:

    sounds so good! ❤

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  3. Classic Baked Ziti

    On Thursday, September 16, 2021, What’s for Dinner Moms? wrote:

    > koolaidmoms posted: ” We are beginning to navigate cooking for two. We are > marveling at how when we have leftovers they don’t disappear suddenly. We > ordered pizza and salad for dinner on Friday and had leftovers while we > were watching the game on Sunday. Go Buffalo! We ev” >

    Like

  4. Erika says:

    It is unbelievable how you need to get used to new measures from one moment to the other.
    So, I learned something new today. I had no idea what chiffonade means… hehe.

    Like

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