Ingredients with Measurements:
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup Robiola Contadina cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- Fresh basil leaves, chopped (optional)
Special Equipment Needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the crushed tomatoes, dried oregano, and dried basil to the skillet. Season with salt and pepper to taste. Simmer for 10 minutes.
5. In a large bowl, mix together the cooked ziti pasta, Robiola Contadina cheese, and Parmesan cheese.
6. Pour the tomato sauce over the pasta and cheese mixture and stir to combine.
7. Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese over the top.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh basil leaves, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 460
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 670mg
- Total Carbohydrates: 57g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 22g
Substitutions for ingredients:
- Robiola Contadina cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Mozzarella cheese can be substituted with any other type of shredded cheese such as cheddar or Monterey Jack.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty version.
- Add chopped spinach or kale to the pasta mixture for a healthier version.
- Use penne or rigatoni pasta instead of ziti for a different shape.
Tips and Tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use a good quality canned crushed tomatoes for the best flavor.
- Let the baked ziti cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store leftover baked ziti in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, preheat the oven to 350°F. Place the leftover baked ziti in a baking dish and cover with aluminum foil. Bake for 20-25 minutes, or until heated through.
Presentation Ideas:
- Serve the baked ziti in individual ramekins for a cute presentation.
- Garnish with fresh basil leaves or chopped parsley for a pop of color.
Garnishes:
- Fresh basil leaves
- Chopped parsley
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting Advice:
- If the baked ziti is too dry, add a splash of milk or cream to the tomato sauce before baking.
Food Safety Advice:
- Be sure to cook the pasta and tomato sauce to the recommended temperatures to avoid foodborne illness.
Food History:
- Baked ziti is a classic Italian-American dish that originated in the United States in the 1950s.
Flavor Profiles:
- The Robiola Contadina cheese adds a creamy, tangy flavor to the dish, while the tomato sauce provides a sweet and savory taste.
Serving Suggestions:
- Serve the baked ziti hot and fresh out of the oven for the best flavor.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Cheesy, Comforting, Rich