Try this Chicken Parmesan Baked Ziti recipe, or contribute your own.
- Carbohydrate 51.3534326315789 g
- Cholesterol 240.593333333333 mg
- Fat 12.8976309356725 g
- Fiber 3.89538854744037 g
- Protein 30.3298265497076 g
- Saturated Fat 5.27349166666667 g
- Serving Size 1 1 -8 serving (258g)
- Sodium 698.4226 mg
- Sugar 47.4580440841386 g
- Trans Fat 4.18215593567252 g
- Calories 450 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions.
- Drain.
- Return pasta to the stockpot and add chicken and tomato sauce.
- Gently toss to combine until the pasta is evenly coated.
- Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish.
- Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil.
- Layer the remaining half of the pasta evenly on top.
- Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.
- Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden.
- Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil.
- Serve warm.
Standard ingredient lists omit how starches behave under sustained thermal exposure. When boiling the ziti in salted water, target an absolute al dente state because the pasta continues to absorb moisture and soften during the 20 to 25 minutes in a 375 degrees F oven. Fully cooked pasta entering the baking dish transforms into a mushy matrix once combined with a 25-ounce jar of tomato-basil sauce.
Low-fat mozzarella behaves differently than full-fat blocks due to moisture content and protein density. Lower fat options contain less free water, which prevents the casserole from becoming watery, but they lack the same emulsion stability and can scorch faster under direct radiant heat. Splitting the mozzarella into layered distributions ensures internal melt without burning the top crust. Fresh basil should be applied both inside the layers and immediately upon exiting the oven to preserve volatile aromatic oils that degrade under prolonged heat.
Substitutions alter structural integrity. Swapping ziti for a hollow tube shape like penne ensures sauce collects inside the cavities for proper hydration. Pre-cooked shredded chicken needs uniform distribution to prevent dry pockets throughout the 11x7-inch or 9x13-inch baking vessel.
