![]() Allow it to sit at room temperature for 30 minutes before baking according to the instructions in the recipe below. Instead of freezing the pasta, you can also assemble it a few hours, and up to day, in advance, cover it, and store it in the fridge. Uncover and bake until the cheese on top is browned and bubbling. To reheat, bake, covered, at 350☏ for an hour, or until heated through. Assemble it up to the point of baking, cover it tightly with foil, and freeze for up to 3 months. Bake until the cheese is golden brown and bubbling. Top with the grated smoked mozzarella and pecorino cheeses, and drizzle with olive oil. Dollop in the ricotta and the reserved spinach, and scoop the rest of the pasta on top. Stir until everything is well combined.įinally, layer it up. Spread the remaining sauce on the bottom of a large casserole dish, and spread half of the pasta mixture over it. Return most of the spinach and all of the pasta to the pot, along with all but 1/2 cup of the tomato sauce. Gently squeeze some of the excess moisture out of the sautéed spinach and roughly chop it. ![]() When I work in batches, I’m able to hit that sweet spot every time. ![]() I like all of it to be tender and vibrant green, not slimy or soggy. Tip: Work in batches here! I do 1/2 pound at a time so that the spinach cooks evenly. Sauté the spinach until it’s just wilted. Next, sauté the spinach. Drain the pasta, and heat a glug of olive oil in the same pot. ![]() Stir together the ricotta, garlic, lemon zest, oregano, and red pepper flakes, and season with salt and pepper. While the pasta cooks, make the ricotta cheese mixture. Be careful not to overcook it! It will soften more while it bakes. Bring a large pot of salted water to a boil, and cook the pasta until al dente. This baked ziti recipe is easy to make! Here’s how it goes:įirst, cook the pasta. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Torn fresh basil and chopped parsley – I sprinkle them over the final dish for a fresh, vibrant finishing touch.And in a pinch, salty, nutty Parmesan cheese is a great sub for the pecorino. The smoked mozzarella gives the pasta a kick of rich, smoky flavor, which I love, but if you can’t find it, no worries! Sub in regular mozzarella. Smoked mozzarella and pecorino cheeses – For topping.Fresh spinach – It wouldn’t be a Love & Lemons recipe if it wasn’t loaded with fresh veggies! I sauté a whole pound of spinach in olive oil before stirring it into the pasta.The garlic, oregano, and pepper flakes add classic Italian flavor, and the lemon zest brings a delicious, unexpected brightness. Garlic, lemon zest, oregano, and red pepper flakes – I use these ingredients to season the ricotta.For the best texture, make sure to use whole milk ricotta in this recipe. Ricotta cheese – It creates a creamy layer in the center of the baked ziti.But store-bought sauce is fair game too! I recommend Rao’s. Marinara sauce – If I have the time, I like to use my homemade marinara sauce here, which comes together with a quick 20-minute simmer on the stove.Ziti, of course! Another tube-shaped pasta, such as penne or rigatoni, would work nicely too.Here’s what you’ll need to make this baked ziti recipe: These days, I skip the meat in favor of creamy ricotta and lots of fresh spinach, but this baked ziti recipe is still hearty, satisfying, and packed with flavor. I loved the jumbles of noodles mixed with tangy tomato sauce, gooey cheese, and Italian sausage or ground beef. Reliably present at every potluck or party I attended, it was my favorite comfort food. This baked ziti recipe is my veggie spin on the version I grew up eating. This easy baked ziti is a perfect no-fuss recipe for feeding a crowd, and the combo of marinara sauce, pasta, and three (yes, three!) types of cheese is so comforting at this time of year. If you have yet to make it, I hope you will this season. Have you tried this baked ziti recipe?! It’s a fan favorite on the blog, and it’s one of our family favorites as well.
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