Try this Baked Ziti I Recipe recipe, or contribute your own.
- Carbohydrate 28.1279339186902 g
- Cholesterol 74.8824496236359 mg
- Fat 10.2859844806087 g
- Fiber 0 g
- Protein 18.7934369101911 g
- Saturated Fat 5.00250631787717 g
- Serving Size 1 1 Serving (111g)
- Sodium 200.291841457698 mg
- Sugar 28.1279339186902 g
- Trans Fat 1.15473941075272 g
- Calories 284 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Golden pools of melted mozzarella and sharp provolone crown a bubbling casserole of tender tubular pasta enveloped in rich, savory meat sauce. Achieving this exact texture requires disciplined pasta boiling; drain the ziti two minutes shy of package directions so it retains structural integrity during the subsequent thirty minutes in a 350 degrees F oven. Cooking the ziti past al dente results in a mushy consistency once it absorbs the surrounding moisture from the dairy and tomato components.
Structuring the casserole demands deliberate layering rather than random mixing. Spreading the sour cream directly over the provolone layer creates a rich, insulated barrier that melts into a creamy stratum distinct from the stretchy mozzarella topping. Brown the lean beef and chopped onion over medium heat until the meat develops deep caramelized fond on the bottom of the skillet, which builds the necessary savory backbone for the jarred sauce during its fifteen-minute simmer.
Assembling the dish ahead of time offers significant structural advantages for meal planning. Unbaked casseroles can be wrapped tightly and refrigerated for up to twenty-four hours before baking, though the total oven time must be extended by roughly ten to fifteen minutes to account for the cold center. Freezing unbaked pans is equally effective if wrapped in heavy-duty foil, holding safely for up to two months.
Leftover portions reheat reliably without drying out if covered tightly with foil and warmed at 325 degrees F until hot throughout. Portion control is easiest after allowing the baked dish to rest for ten minutes out of the oven, which lets the melted cheeses solidify slightly and prevents the slices from collapsing on the plate.
