Can I have a recipe for a simple baked ziti please?

Also, with directions for how to prepare it the day before. Nothing with vegetables; just the pasta, sauce, and cheeses.


ThanksCan I have a recipe for a simple baked ziti please?
1 pound of Ziti, Penne, or Rigatoni


1 pint of Ricotta cheese ( I use part-skim)


Parmigano-Reggiano or Romano Cheese, grated, to taste


3 cups of shredded mozzarella (again, I use part-skim)


Approx. 28 oz of prepared marinara or tomato-basil sauce (homemade or jarred - your choice)





Cook the pasta according to package directions - except shorten the time by 2 minutes. (The pasta finishes cooking in the oven) Drain completely. Do not rinse!


While the pasta cooks, mix the ricotta, parmigano or romano cheese (I usually use about a tablespoon or two) and 1 cup of the shredded mozzarella in a separate bowl. (Some people add parsley and a beaten egg to this - I don't see where it adds anything special, so I don't.)


When you've drained the pasta, either mix it in the pot with the cheese mixture and the sauce or in a bowl - I use the pot, because I hate washing anything I don't need to. =)


Pour this into a greased 9X13 inch pan, top with the remaining mozzarella and bake at 425 F for 8-9 minutes until it's bubbly. If you want to brown the cheese on top, broil it for a minute or two, or leave it in the oven another 3-4 minutes or so.Can I have a recipe for a simple baked ziti please?
An easy baked ziti recipe, with ricotta, Mozzarella, and Parmesan cheeses.


INGREDIENTS:


1 box Ziti or Rigatoni noodles


1 Can Del Monte Traditional Sauce (or your own recipe)


1 Ricotta Cheese (16 oz)


2 tablespoons. Lawry's Seasoned Salt (or more for your taste)


1 cup Mozzarella Cheese


Parmesan cheese


PREPARATION:


Cook ziti according to directions. Put in 9'; X 13'; pan. Mix in Ricotta cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350掳 oven for 45 minutes. Sprinkle with Parmesan cheese, serve.
If there was an ';easy'; way to make baked ziti ... I wouldn't spend so much time in the kitchen! My family makes it every piece by hand, from scratch! Old world style ...





If you find the answer - please send it to me so I can ';cheat'; on the family get togethers!!! Thank you!
This is a Rachael Ray recipe. It's amazing. You can cook it the day before, doing everything but finishing it in the oven. You can do that the day of. You'll probably want to increase the cooking time though (I'd try 15-20 minutes in a 350 degree oven) If you don't like veggies, just leave them out!





Scuderi Kids' Fast, Fake-Baked Ziti





3 tablespoons extra-virgin olive oil, 3 turns of the pan


3 cloves garlic, finely chopped


1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)


1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional


Coarse salt


A handful fresh basil leaves, torn


1 pound ziti rigate, with ridges


2 tablespoons butter


2 tablespoons all-purpose flour


Freshly ground black pepper


A generous grating nutmeg


2 cups whole milk


1/2 cup shredded asiago cheese


1/2 cup shredded Parmigiano-Reggiano


1 cup sliced fresh mozzarella


Crusty bread, to pass at table





Put pasta water on to boil.


In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.





Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.


While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.





Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately.
1 pkg. (16 oz.) ziti pasta





1 jar (26 oz.) spaghetti sauce





1 container (15 oz.) POLLY-O Original Ricotta Cheese





1 pkg. (8 oz.) POLLY-O Shredded Mozzarella Cheese, divided





1/4 cup KRAFT 100% Grated Parmesan Cheese








PREHEAT oven to 350掳F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.





MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.





BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.
This recipe is similar to Stephanie's. Just a little adjustments.





Baked Ziti Casserole





1 Pkg (16 oz) ziti or small tube pasta


1 egg, lightly beaten


1 carton (15oz) part-skim ricotta cheese, divided


1/2 cup grated Parmesan Cheese, divided


1 jar (28oz) spaghetti sauce ( I like to use extra sauce)


Italian Seasonings to taste (add to spaghetti sauce)


2 cups (8oz) shredded part-skim mozzarella cheese





~Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.


~Spread one cup or more spaghetti sauce in a baking dish coated with non stick cooking spray. Top with a third of the pasta, half of the ricotta cheese mixture, 2/3 cup mozzarella cheese, 1 tablespoon parmesan cheese and 1 cup sauce.


~Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with the remaining pasta, sauce, mozzarella cheese and Parmesan cheese. Cover and bake at 375' for 45-50 minutes or until heated through. Yield 12 servings