Baked Ziti
This ziti changes everytime I make it. But it's a super easy recipe to branch out into veg and meaty versions.
This ziti changes everytime I make it. But it's a super easy recipe to branch out into veg and meaty versions.
- Carbohydrate 10.0395538986027 g
- Cholesterol 0 mg
- Fat 0.384865041126667 g
- Fiber 2.93033589022035 g
- Protein 3.239390137 g
- Saturated Fat 0.0507888528881333 g
- Serving Size 1 1 Serving (231g)
- Sodium 15453.5982853516 mg
- Sugar 7.10921800838232 g
- Trans Fat 0.227161528519733 g
- Calories 48 calories
Step-by-step
- Start by browning meat in skillet on med-high. Add chopped onion and minced garlic, cook until onions are translucent. Stir in 1/2 the tomato sauce and put on back burner to simmer. (At this point I try to have someone else season the ziti. (I don''t eat meat) But if no one''s around, I add 1 tsp basil, 1 tsp thyme, 1/2 tsp red pepper flakes, a little salt and lot of pepper and hope for the best!)
- Cook onions and garlic in skillet over med-high heat until onions are translucent. Add the other 1/2 can of tomato sauce and chopped mushrooms. Season with thyme and rosemary. Add chopped broccoli, cover and reduce heat to low. Cook 5 min. Add fresh red pepper flakes, basil leaves and stir.
- Cook ziti noodles in salted water to al dente by package directions. Drain and add a touch of butter so they dont stick.
- Toss pasta with noodles and a big handful of shredded mozzerella. Place into a baking dish, smooth out, and top with another handful of mozzerella.
- Bake at 350? for 20minutes. Use broiler right at the end to make the top pretty and browned.
- Serve with garlic bread.
A properly constructed baked ziti yields bubbling mozzarella that stretches from the pan while the edges of the pasta achieve a distinct, chewy resistance against the sauce. Achieving this textural contrast requires vigilance regarding moisture levels, as excess liquid turns pasta into a soft paste rather than a structured casserole. When boiling the ziti noodles, pull them from the salted water two minutes before the package directions indicate for al dente; they will continue cooking as the casserole absorbs heat in the oven.
Mushrooms and broccoli release significant water during cooking. Sautéing baby bella mushrooms over medium-high heat until their moisture completely evaporates concentrates their umami flavor and prevents a watery sauce pool at the base of your baking dish. Fresh herbs like basil added at the end retain volatile aromatic oils that dried alternatives lack, though dried thyme and rosemary withstand long simmering times much better than fresh leaves without turning bitter.
Shredding low-moisture block mozzarella by hand rather than buying pre-shredded bags guarantees superior melting properties, as commercial bags contain cellulose anti-caking agents that inhibit uniform binding. Baking the dish uncovered at 350 degrees Fahrenheit for 20 minutes ensures the interior reaches serving temperature without over-softening the pasta structure. Switch the oven to the broiler for the final 60 seconds to brown the top cheese layer, watching closely to prevent burning.
