Ingredients with Measurements:
- 1 pound ziti pasta
- 1 jar (24 ounces) of Toma Valle Pelice pasta sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Mixing bowls
- Spoon or spatula for mixing
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 mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, chopped basil, salt, and black pepper. Mix well.
4. In a separate mixing bowl, combine the Toma Valle Pelice pasta sauce with the cooked ziti pasta. Mix well.
5. In a 9x13 inch baking dish, spread a layer of the pasta and sauce mixture on the bottom.
6. Add a layer of the ricotta cheese mixture on top of the pasta and sauce.
7. Repeat layers until all ingredients are used up, ending with a layer of pasta and sauce on top.
8. Sprinkle the remaining mozzarella and Parmesan cheese on top of the pasta and sauce.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Let the baked ziti cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 930mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- You can use any type of pasta instead of ziti.
- You can use any type of pasta sauce instead of Toma Valle Pelice.
- You can use cottage cheese instead of ricotta cheese.
- You can use any type of shredded cheese instead of mozzarella cheese.
- You can use any type of grated cheese instead of Parmesan cheese.
- You can use dried basil instead of fresh basil.
Variations:
- Add cooked ground beef or Italian sausage to the pasta and sauce mixture for a meaty version.
- Add sautéed vegetables such as bell peppers, onions, and mushrooms to the pasta and sauce mixture for a vegetarian version.
- Use different types of cheese such as cheddar, provolone, or fontina for a different flavor.
Tips and tricks:
- Make sure to cook the pasta until al dente so that it doesn't become mushy when baked.
- Mix the ricotta cheese mixture well to ensure that all ingredients are evenly distributed.
- Use a spoon or spatula to spread the layers evenly in the baking dish.
- Let the baked ziti cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover baked ziti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the baked ziti in the microwave or oven until heated through.
Presentation ideas:
- Serve the baked ziti in individual bowls or plates.
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with garlic bread or a side salad.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the baked ziti is too dry, add a little bit of pasta sauce or water to the mixture before baking.
- If the baked ziti is too watery, make sure to drain the pasta well before mixing with the sauce.
Food safety advice:
- Make sure to cook the pasta and meat (if using) to the appropriate temperature to prevent foodborne illness.
- Store leftover baked ziti in the refrigerator within 2 hours of cooking.
Food history:
- Baked ziti is a popular Italian-American dish that originated in the United States in the 1950s.
Flavor profiles:
- The Toma Valle Pelice pasta sauce adds a rich and savory flavor to the dish, while the ricotta cheese mixture adds a creamy and tangy flavor.
Serving suggestions:
- Serve the baked ziti as a main course for dinner or lunch.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Cheesy, Herbal, Tomato, Rich, Comforting, Tomato-Y